Stuffed Cabbage

• A Head of Fine White Cabbage
• A Dozen Fine Chaurice
• 2 Onions

Select a fine head of Cabbage. Take away the big, green leaves, and select about twelve of the finest and nicest of the large white leaves. Put them in cold water for about an hour: then parboil for about twenty minutes in boiling water.

In the meantime, prepare a Stuffing with a dozen fine Chaurice, one onion, chopped fine,