Stuffed Cabbage
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cabbage (cappuccio or savoy)
- milk-fed veal
- chicken livers and sweetbreads
- balsamella (bechamel)
- grated Parmesan
- egg yolk
- nutmeg
- butter
- braising gravy (sugo di stracotto)
Instructions
- Half-boil a large cabbage, drain, and open the leaves down to the heart.
- Make a stuffing of minced braised veal (optionally with livers and sweetbreads), balsamella, Parmesan, egg yolk, and nutmeg.
- Fill the center, fold the leaves back over, close, and tie crosswise.
- Finish cooking in the braising gravy with butter, gentle heat above and below (or roll individual leaves into bundles).