STEWED CABBAGE
Clean and drain cabbage, cut in small pieces and boil until tender. Drain and rinse in cold water; chop fine, heat one tablespoon of drippings in spider, one-fourth of an onion cut fine and one tablespoon of flour; brown all together, add one-half pint of soup stock, add cabbage and cook ten minutes longer. Salt and pepper to taste.
FILLED CABBAGE
Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling. Chop your cabbage fine as for slaw; take a quarter of a loaf of stale bread, soak it in water and squeeze very dry. Heat two tablespoons of drippings in a spider, add a large-sized onion chopped fine, do not let the onion get too brown; then add the bread, one pound of chopped beef well minced and the chopped cabbage and let it get well heated; take off stove and add two eggs, pepper, salt, nutmeg, a little parsley and a little sage, season very highly. Use a little more cabbage than bread the filling. Put this all back in the cabbage, and cover this with the large leaves, put into small bread-pan and bake for two hours, put just enough water in to keep the pan from burning; don't baste. It doesn't harm if the leaves scorch.
KAL DOLMAR
Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix chopped meat, rice, and salt and pepper. Separate the cabbage leaves; put about three tablespoons of the meat and rice in the leaves, roll up and tie together with string. Then fry in fat until brown. Boil for half an hour in a little water. Make brown gravy and pour over.
SAVOY CABBAGE WITH RICE
Boil cabbage whole for five minutes; drain, separate the leaves after it has cooled. Mix one cup of boiled rice with three dozen raisins, pinch of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put two tablespoons of this mixture in three or four leaves, roll them and tie together with string. Place in pan and let cook for an hour until done. This dish is just as good warmed up a second time.
There must be sufficient fat and gravy to prevent the cabbage rolls from sticking to the bottom of the pan which must be kept closely covered.