No. 541 — Stuffed-Cabbage Pudding

Trim the upper leaves from one or two cabbages, cut each head in half and lower into salted boiling water. Once the water boils again, drain in a sieve, remove the core and separate the leaves.

Season the leaves with salt and pepper, place in a saucepan with a piece of ham, one carrot and two onions studded with four cloves. Cover with broth and simmer gently until tender.

Drain the cabbage. Arrange the leaves in a buttered saucepan, alternating layers with the stuffing and sprinkling with nutmeg.

Add about two spoonfuls of broth, place a light weight on top and set the pot to steam in boiling water. Turn out on a dish and serve with red sauce.

For the stuffing, clean one young chicken or take 1½ Russian pounds of veal or beef. Chop the meat finely and pound in a mortar.

Add a French white roll soaked in milk and squeezed out, salt, pepper, nutmeg and one spoonful of butter. Pound again and rub through a sieve. If too thick, dilute with cream or broth.