Parboil, cool, and thoroughly drain the cabbage. Remove as many large leaves as there are balls of stuffed cabbage required, and, if the leaves be too small, use two for each ball.
Chop up the remains of the cabbage; season them with salt and pepper; put a small portion of them on each of the leaves; close the latter in the shape of balls, and set them one by one in a sautépan.
Then proceed, for the cooking, as directed under “Braised Cabbage.”
[2105—CABBAGES FOR GARNISH.—B]
Prepare the cabbage as above; insert into the centre of each ball a portion of smooth pork forcemeat, the size of a pigeon’s egg, and braise in the same way.
[2106—CABBAGES FOR GARNISH.—C]
Parboil the necessary quantity of cabbage leaves, in accordance with the number of balls required. Cool them; spread them out; garnish the middle of each with one tablespoonful of pilaff rice, mixed with foie-gras purée, and close up the leaves to form small packets.
Braise as in the case of No. [2104].
[2107—SCOTCH KALE (Chou frisé), SPRING CABBAGE (Choux de Printemps), BROCCOLI LEAVES, TURNIP-TOPS]
These various kinds of greens are prepared in the English way, as described above, or they may be prepared with butter, like Brussels sprouts. The two above-mentioned modes of preparation are the only ones that suit them.