No. 543 — French-Style Stuffed Cabbage
English historical translation of Molokhovets recipe No. 543 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the green leaves from three or four small heads of cabbage and pull each head apart into halves. Lower into salted boiling water, bring to the boil twice and drain in a sieve.
When cool, remove the cores, spread stuffing between the leaves and reassemble each half into an elongated little cabbage head. Tie with string.
Put in a saucepan greased with ½ spoonful of butter and arrange a few pieces of butter on top. The source sets the pan on hot coals with further coals on the lid, browning the cabbage lightly.
For the filling, chop a piece of roast veal and mix with cooked peeled crayfish tail and leg meat. Add one spoonful of finely chopped beef fat, half a French white roll soaked and squeezed out, ¾ glass of sour cream, one yolk, one whole egg, one spoonful of crayfish butter, nutmeg and salt. Mix thoroughly.
To provide
3–4 small heads of cabbage 1 spoonful of butter For the filling: About 1 Russian pound of veal 20–30 crayfish | 1 spoonful of beef fat ½ French white roll ¾ glass of sour cream and 3 eggs, as printed 1 spoonful of crayfish butter Nutmeg and salt |