Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 / A Monthly Magazine of Household Interest

by Various

STUFFED CABBAGE

One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill the center, tie cabbage in cheese cloth and boil until tender.—MRS. S. M. FUEICH, Jr., 1524 Burdette, New Orleans.