[Sca-cooks] Stuffed cabbages was Re: Sca-cooks Digest, Vol 34, Issue 58

Phil Troy / G. Tacitus Adamantius adamantius.magister at verizon.net
Fri Mar 24 21:42:43 PST 2006


On Mar 25, 2006, at 12:32 AM, Cat . wrote:

> There is a version in Rumpolt as well (under veggie
> dishes, #114) We played with it at Cooks and Bards 2
> using a HUGE head of cabbage.  It needed to cook just
> a smidge longer, but I seem to recall it being quite
> tasty.
> I would have to hunt to find my exact notes, but here
> is the rough translation:
> 114. Hollow out the white cabbage/ take vealmeat/ and
> put it in a broth
> especially the quick [lean?] that has no leg [bone?]/
> when it is cooked/ so take it out/
> and cool it/ chop it with beef fat and bacon/ pepper
> and yellow [saffron] it. Take small raisons
> thereunder/ and poached birds/ fill the
> cabbage therewith/ and fill [cover] the opening/ that
> the filling does not climb out/
> pour beef broth/ that is lightly salted/ thereover/
> and let it simmer therewith/
> so it will be good and welltasting.
>
> In Service (and DROOLING at Master A's descriptions)
> Gwen Cat

I think my source was someone like John Murrell, and roughly  
contemporary to Rumpolt. As I recall, the filling was more like a  
white pudding, with suet, breadcrumbs, cream, egg yolks, currants, etc.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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