1800s Cooking Tips and Recipes
Baked Cabbage Ball ake a large, firm cabbage, boil whole in salt and water till tender enough to eat, but not to fall to pieces; then lay in cold water till ready for use, or until perfectly cold. Take the leaves from the stalk without breaking them, lay three or four together open on the table until you have a dozen piles. Fry an onion and chop fine with the remainder of the cabbage leaves; season lightly with salt and pepper, and mix in a pound of highly-seasoned sausage meat; make into balls and lay them on your cabbage leaves; roll the cabbage leaves around them and tie firmly with a soft string; lay them in a baking pan with half a pint of stock and gravy, and bake for twenty minutes in a moderately hot oven.
The Willimantic Chronicle, Willimantic, Connecticut, October 13, 1880
Baked Cabbage Ball ake a large, firm cabbage, boil whole in salt and water till tender enough to eat, but not to fall to pieces; then lay in cold water till ready for use, or until perfectly cold. Take the leaves from the stalk without breaking them, lay three or four together open on the table until you have a dozen piles. Fry an onion and chop fine with the remainder of the cabbage leaves; season lightly with salt and pepper, and mix in a pound of highly-seasoned sausage meat; make into balls and lay them on your cabbage leaves; roll the cabbage leaves around them and tie firmly with a soft string; lay them in a baking pan with half a pint of stock and gravy, and bake for twenty minutes in a moderately hot oven.
The Willimantic Chronicle, Willimantic, Connecticut, October 13, 1880
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