Filled Cabbage Head

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 head of cabbage
  • lbs. lean veal or pork, chopped
  • 3 eggs, well beaten
  • ½ teaspoon mustard seed
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt, paprika and nutmeg


Shred the cabbage fine, add salt and pepper. Butter a pudding mould (with central tube), put in alternate layers of the cabbage and meat; mixing the meat with the well beaten eggs and the seasoning. Fill the form very full, cover mould tightly and steam four hours. Turn out of mould, reserving the liquid that drains off. Heat the butter in a spider, add the flour, let brown slightly, add 1 cup of the drained liquid, boil until smooth and pour over the cabbage head.