The 1901 Cookbook Archive
No. 560 — Savoy Cabbage, Third Method
English historical translation of Molokhovets recipe No. 560 from the 1901 Russian cookbook, retaining original methods and measures.
Boil four to eight Savoy cabbages in salted water and quarter each one.
Coat the pieces with two beaten eggs and crumbs from three to six rusks, and arrange close together in a sauté pan.
Pour over one or two glasses of very fresh sour cream and bake in the oven.
Original source: Read Russian recipe No. 560. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.