Evening Republican, Volume 16, Number 308, Rensselaer, Jasper County, 28 December 1912 — Stuffed Cabbage and Pork. [ARTICLE]

Stuffed Cabbage and Pork.

Take a small, firm white cabbage, clean and wash in between the leaves without breaking apart, put in water and boil for 15 minutes. Take out and very carefully turn back the leaves and curl under until the center is open. Then very carefully put in a stuffing of raw, chopped pork’ (fresh pork). Lay in a little, then lay leaves back, then a little more, then turn back more leaves and season, until cabbage is all filled. Then carefully put the cabbage back into the cloth it was first boiled in, bring corners together and fasten securely. Put back into boiling water and boil again for 50 minutes or- an hour. Then remove carefully from cloth, pour over it a rich cream or egg sauce and serve hat. Also nice cold. Veal can be used in place of pork.