Stuffed Cabbage

Stuffed Cabbage

This recipe has a robust and slightly spicy flavor to it. It is best served with stone-ground mustard.

Country: France
Century: Early 17th

  • 1 small red cabbage
  • 1 lb. ground pork
  • 3 eggs
  • 2 Tbsp. powder douce

Place cabbage into boiling water and cook until leaves can be peeled back without breaking - about 30 minutes. Remove from water, carefully open the outer leaves and cut out the center. Mix the remaining ingredients together and use them to fill the cabbage, securing the leaves with toothpicks. Bake at 375°F for 50 minutes, or until cooked through. Pull back leaves and cut the filling into cubes to serve.

Original Recipe Sources

Source [Ouverture de Cuisine, T. Gloning (transcr.)]: Pour faire vn cabus farcy. Prennez vn cabus rouge qui ne soit point trop gros, & le mettés boullir entier doucement, & le laissés si longuement que vous puissiez ouurir les fueilles les vnes arriere des autres, tant que voyés que le cabus soit gros comme vn poing, couppès cela dehors, & mettés de la chair hachee la dedans qui soit accoustree comme les autres chairs auec oeufs & espices, & puis serrés le cabus auec les fueilles tout autour: qu'il soit bien lié, & le mettés cuire, de saulsisses auec, ou ce que vous voulez.

Source [Ouverture de Cuisine, D. Myers (trans.)]: To make a stuffed cabbage. Take a red cabbage that is not too large, & put it to boil whole sweetly, & leave it so a long time that you can open the leaves the one behind the other, while the leaves of the cabbage are large like a fist, cut that out, & put chopped meat therein that it will be arrayed like the other meats with eggs & spices, & then layer the cabbage with the leaves all around, that it will be well bound, & put it to cook, sausages with, or that which you want.

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