Ingredients Edit

Directions Edit

  1. Remove large outer leaves from the cabbage and set aside.
  2. Plunge both the cabbage and the reserved leaves into salted boiling water.
  3. After 15 minutes, remove, rinse thoroughly in cold water.
  4. Set the cabbage, stem side down, on a square of cheese-cloth.
  5. Part the leaves carefully and remove the heart.
  6. Replace the heart with a ball of stuffing recipe below and continue inserting stuffing between leaves.
  7. When the cabbage is full, brush it well with oil and tie the four corners of the cheese-cloth together into a bundle.
  8. Set this bundle in a well-greased baking dish.
  9. Pour bouillon around cabbage.
  10. Cover the dish and bake in fairly hot oven (375°F) about an hour.
  11. Remove cover and continue basting until cabbage is thoroughly cooked.
  12. The sauce should have reduced considerably.
  13. Remove cheese-cloth.
  14. Serve cabbage and sauce.

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