Quantity for 6–8 Persons.
- 1 head of white cabbage
- ¾ lb. chopped pork
- ¾ lb. chopped beef
- Salt
- 1 pinch of pepper
- 2 tbsps. of butter or drippings
- 2 eggs
Preparation: Remove the outer leaves and the core of the cabbage and boil until tender in salt water. Mix well the chopped pork and beef, butter, eggs, salt and pepper. Butter a pudding mold, drain the salt water from the cabbage and put in layers of cabbage and meat; repeat 3 times until all is in, the cabbage being on top, then close the mold, put it in a steamer over a kettle of boiling water and boil for 2 hours. Dump on a dish or platter after draining off the broth.
For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, salt, pepper, add the broth and boil. If it gets too thick, add some bouillon or water; stir in 2 yolks of eggs and serve with the pie.
Remarks: For the filling you may take pork only and for gravy thickening use flour instead of crackers.
No. 30—CABBAGE SAUSAGES.
Quantity for 6 Persons.
- 1 head of white cabbage
- ¾ lb. chopped pork
- Salt, pepper
- 1 onion
- Left over gravy or 1 pt. of false gravy
- ⅛ lb. of bacon
Preparation: The whole head of cabbage is boiled until half done in salt water. The outer leaves are then carefully taken off and some of the mixture of chopped pork, salt and pepper put on each leaf and the leaf is rolled or wrapped around it and tied with string. The bacon and onions are cut into small pieces and fried, then these little cabbage sausages are fried in it to a nice brown color. The gravy is poured over them, the pan is covered and the sausages stewed for 1½ to 2 hours, the string removed and served.
Remarks: If you have no gravy, make one by browning 1 tablespoonful of butter and 2 tablespoonfuls of flour and adding water or bouillon. Put in 3 tablespoonfuls of cream if you have it; salt, pepper and boil. If you have no bouillon, stir ½ teaspoonful of meat extract with water.