| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Danish |
Meat |
5 |
Servings |
INGREDIENTS
| 1 |
lg |
Head cabbage |
| 3/4 |
lb |
Hamburger |
| 1 |
c |
Soft bread crumbs |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Butter; melted |
|
|
Salt; pepper & nutmeg to taste |
|
|
New potatoes; 2 per person |
|
|
Rich cream sauce |
INSTRUCTIONS
Cut cone out of stem of a large cabbage. Scoop out inside, leaving a shell
about 1 inch thick. Mix hamburger with bread crumbs, egg, butter, salt,
pepper & nutmeg. Fill cabbage shell & put 'top' of stem end of cabbage back
onto cabbage shell. Tie with string to hold together. Place in steamer or
bake in covered casserole for 2 hours. Cook new potatoes in their skins;
remove skins. Cook cabbage which was removed from center of cabbage in
boiling water for 10 minutes. Drain. Put cabbage head on platter & surround
with new potatoes & cabbage, pouring over all a rich cream sauce seasoned
with nutmeg. To serve, cut into wedges. Serves 5 to 6.
MRS H.C. (HARRIOT HOWZE) JONES
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Hurting? No one understands like Jesus”