- 1 head of cabbage, 4 lbs.
- 5 qts. of water
- 3 tbsps. of salt
- ¼ lb. chopped pork
- ½ lb. of chopped beef
- 1 tbsp. of butter
- Salt to taste
- ¼ lb. of bacon, cut fine
- 1 onion, cut fine
- ½ pt. gravy
- 1 pinch of pepper
Preparation: The bad leaves are removed and after cleaning the cabbage well, it is cooked partly done in boiling salt water. The outer leaves are then carefully cut off. The leavings of the cabbage are chopped fine, also the pork and beef and all this is mixed well, seasoned with butter, salt and pepper. Some of this mixture is put on each cabbage leaf and the leaf is rolled round it and tied with a clean string. The bacon is put into a pan and the cabbage sausages fried brown in it. The gravy is poured in and all is cooked a few minutes, then served on a platter.
No. 40—WHITE CABBAGE WITH LAMB.
Quantity for 6 Persons.
- 1 head of white cabbage, 5 lbs.
- 5 qts. water
- 2–3 lbs. of lamb
- 1 pinch of pepper
- Salt to taste
- 1 qt. of water
Preparation: The bad leaves are trimmed off, the heart cut out, the cabbage cut up into 8 parts and cooked 15 minutes in boiling water, then the water is drained off. 1 to 2 qts. of water are poured on the cabbage, the meat is put in, season with salt and pepper and boil until tender. By the time the meat is done, the water ought to be boiled down so the vegetables are not too juicy.
No. 41—KOHLRABI.
Quantity for 6 Persons.
- 6–8 medium-sized kohlrabis
- 3 qts. of water
- 1 tbsp. of salt
- 1⁄10 lb. of butter
- 1½ tbsps. of flour
- ½ pt. of bouillon
- ½ tsp. of meat extract
- ½ cup of sweet cream
- 1 pinch of salt
- 1 pinch of pepper
Preparation: The kohlrabis are peeled, sliced and cooked until tender in boiling salt water. Drain off the water. Melt the butter, add the flour and bouillon and cook. Put in the kohlrabis, season with salt and pepper, add the cream and stew slowly for 15 minutes.