Stuffed white cabbage

Ingredients for Stuffed white cabbage

Instructions for Stuffed white cabbage

To prepare the Stuffed white cabbage recipe, please follow these instructions:

A large white bowl head is made. At the end of the stabbing a lid is cut off and with a knife or spoon the head is hollowed out, leaving a shell of approx. 3 cm thickness.


In the hollowed-out cabbage head a meatfoot of the above-mentioned ingredients is arrived. The lid is laid on and tied with a thin white cloth.


The cabbage head is then boiled in salted water for approx. 3 hours. The cabbage head is cut out with the cabbage and melted butter.


Possibly a sauce made of boiling water in conjunction with a little milk.