{"id":7008,"slug":"filled-cabbage","title":"FILLED CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a large, solid head of cabbage","a quarter of a loaf of stale bread","water","two tablespoons of drippings","a large-sized onion","one pound of chopped beef well minced","two eggs","pepper","salt","nutmeg","a little parsley","a little sage"],"ingredients_norm":["solid head of cabbage","loaf of stale bread","water","dripping","sized onion","beef well","egg","pepper","salt","nutmeg","little parsley","little sage"],"steps":["Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling.","Chop your cabbage fine as for slaw.","Take a quarter of a loaf of stale bread, soak it in water and squeeze very dry.","Heat two tablespoons of drippings in a spider, add a large-sized onion chopped fine, do not let the onion get too brown; then add the bread, one pound of chopped beef well minced and the chopped cabbage and let it get well heated.","Take off stove and add two eggs, pepper, salt, nutmeg, a little parsley and a little sage, season very highly. Use a little more cabbage than bread the filling.","Put this all back in the cabbage, and cover this with the large leaves.","Put into small bread-pan and bake for two hours, put just enough water in to keep the pan from burning; don't baste. It doesn't harm if the leaves scorch."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w32:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dc516f3cc8c7e22d35fecea2efb6ebfd7be8417f8b1981c8f3e939087360e016","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/filled-cabbage"}