{"id":5817,"slug":"stuffed-cabbage","title":"Stuffed cabbage.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cabbage","two rolls","milk","one onion","butter","one pound of sausage meat","a whole raw egg","some chopped parsley, chervil and chives","salt","pepper","sliced carrot","onion","bay leaf","clove","bouillon","butter","brown meat gravy, or sauce Madère, or tomato sauce"],"ingredients_norm":["cabbage","roll","milk","onion","butter","sausage meat","whole raw egg","parsley chervil and chive","salt","pepper","carrot","bay leaf","clove","bouillon","brown meat gravy or sauce madere or tomato sauce"],"steps":["May be made any size, using the whole cabbage; or as small around as a silver half dollar, for garnishing.","Parboil a whole cabbage; or some leaves only.","Soak two rolls in milk for ten minutes, then squeeze out, and chop fine.","Add one onion, chopped and fried in butter; one pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives.","Season with salt and pepper, and mix well.","Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball.","Place the stuffed cabbage in a buttered pan with a sliced carrot and onion, a bay leaf and a clove.","Cover with bouillon, put a buttered paper over the top of the pan, and cook in the oven until the cabbage is soft.","If served as a vegetable serve a brown meat gravy, or sauce Madère, or tomato sauce."],"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/39550","source_ref":"pg:39550:w99:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"14a2a935bb24c4334d740da67a3bfa06a7751a3045f8b9989449833b5804662d","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","notice":"Historical recipe (1919), 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/stuffed-cabbage"}