STUFFED CABBAGE HEAD
Whole carp stuffed with vegetables
Introduction
In a mid-nineteenth-century cook book by Rebecca Wolff, you can find many surprising suggestions for serving common vegetables. In addition to a stuffed cabbage head, it also describes recipes for salads with mushrooms, fruit with onions, fried cucumbers and salads made of legumes. Not only is the book a source of inspiration or a show of culinary craftsmanship but also a kosher culinary practice manual, containing a multitude of tips on how to properly prepare dishes and run a household.
Rebeka Wolff, Polska Kuchnia Koszerna (Polish Kosher Cuisine), 1877.
Preparation method
Step 1
Peel the cabbage off the outer leaves. Cut the bottom 4-5 cm (1,57-1,97 inches) at the head (so that it can cover the stuffed cabbage). Use a spoon to carve out the centre so that there is approximately 2.4 cm (0,94 inches) of wall on each side.
Step 2
Chop the cabbage from the inside with the raisins, add the remaining ingredients, mix thoroughly and knead so that the cabbage releases juice.
Step 3
Fill the carved-out centre of the cabbage with the mass.
Step 4
Cover with bottom, tie with twine.
Step 5
Move it to a pot, pour water over, cover and cook until tender.
You can eat cabbage alone or as a vegetable side dish.
You can eat cabbage alone or as a vegetable side dish.
Bon appetit!
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Date of posting:
01.10.2022
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