No. 545 — Russian-Style Stuffed Cabbage
English historical translation of Molokhovets recipe No. 545 from the 1901 Russian cookbook, retaining original methods and measures.
Choose a good head of cabbage, discard the green outer leaves and hollow out its center. Put the hollowed head into a glazed earthenware pot.
Cut all the cabbage removed from the center into small pieces and mix with crushed rich breadcrumbs. Pack as much of this mixture as will fit into the hollow head, arrange the remaining cabbage around it and sprinkle with more of the rich breadcrumbs.
Put small pieces of butter over the top, pour over the cream and, if desired, sprinkle with Parmesan. Cover the pot and bake in the oven.
To provide
1 large head of cabbage 2 glasses of crushed rich breadcrumbs | ¼ Russian pound of butter 3 glasses of cream |