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Stuffed Cabbage

A historic Creole dish of fine white cabbage, fine chaurice, onions, tomato and garlic. Adapted from Stuffed Cabbage, from The Picayune's Creole Cook Book (1910).

Adapted from Stuffed Cabbage, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/stuffed-cabbage-3.md.

Ingredients

The dish

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Stuffed Cabbage

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Produce

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Meat & Poultry

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Cooking Instructions

  1. Select a fine head of cabbage

  2. Take away the big green leaves and select about twelve of the finest and nicest of the large white leaves

  3. Put them in cold water for about an hour

  4. Parboil for about twenty minutes in boiling water

  5. Prepare a stuffing with a dozen fine chaurice, one onion chopped fine, a tablespoonful of butter and a tomato

  6. Mince the sausage meat very fine after taking out of the cases

  7. Mince fine the onion and tomato

  8. Mince fine one sprig each of thyme, parsley and bay leaf

  9. Add one square inch of finely-minced ham

  10. Put the butter in the frying pan and as it browns add the onions

  11. Let these brown and add the sausage meat and the ham

  12. Mince four or five of the tender white leaves of the cabbage very fine and add

  13. Add the minced clove of garlic and onion

  14. Let these brown for five minutes and then let all simmer for about ten minutes

  15. Take out and take each leaf of the cabbage and drain dry

  16. Lay open on the table and put in each leaf equal quantities of the stuffing

  17. Fold over and close nicely

  18. Take slender strips of bacon and lay at the bottom of a wide and deep frying pan

  19. Place the stuffed leaves on top of these

  20. Place other strips of bacon on top

Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)