[Sca-cooks] whole stuffed cabbage

[Johnna Holloway]

There's this one from Sabina Welserin which is chicken and head lettuce.
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

90 If you would like to make chicken on head lettuce

Then take a pot and lay a handful of lettuce in it and a chicken on  
top, again a handful of lettuce and a chicken and so forth. Take after  
that good broth, which should be rich, and put a good piece of butter  
into it and salt it and boil it, until you think that it has cooked  
enough. Put a little mace into it. One must, however, use head lettuce  
and it should be washed clean beforehand, then it is ready.

But this looks like a layered a dish. maybe someone gave an  
interpretation where they stuffed a head of cabbage??

Johnnae

On Apr 11, 2011, at 2:48 PM, wheezul at canby.com wrote:

> Anna Wecker's recipe (page 164) is made a similar way, but the  
> filling is
> of eggs, cabbage or spinach, large raisins, small raisins, sweet  
> spices,
> cut almonds, saffron, salt and finished with hot fat.  The sauces:  
> meat
> stock with ginger or optional wine vinegar, bread crumbs, lemon juice.
> Seems to me I read this chicken based one somewhere too.
>
> Katherine
>
>> I'm trying to find a period German recipe that I read once.  A whole
>> cabbage, cooked until the leaves were a little soft, then the space
>> between each leaf stuffed with chicken, the whole shaped back into a
>> cabbage and cooked. Does this sound familiar to anyone?
>>
>> Ranvaig