Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 25

1 cabbage.

Salt and pepper.

Chopped parsley.

8 oz. browned wheatmeal breadcrumbs.

A little minced onion or chopped spring onion.

1/4 lb. cooked liver, mince, or sausage meat.

Remove the outside leaves, clean and soak the cabbage whole in salted water. Par-boil in boiling salted water for about 5 minutes. Hollow out the cabbage by removing the centre leaves with a sharp knife and fill with the following stuffing.

Mix the chopped liver or meat with the breadcrumbs, add seasonings of pepper and salt, a little chopped parsley and minced onion, then mix to a binding consistency with vegetable boilings.

Pack the stuffing firmly in the cavity, tie the head securely with string, and steam until perfectly tender (about 20 to 25 minutes). (Serves 4.)

The cabbage leaves removed from the centres are useful for salads. Or mixed with mashed potato for vegetable pancakes or breakfast cakes.