Vegetables (Savoury)

Instructions

1. Take a young heart-shaped cabbage, parboil it, then lay it on a dish and cut it in half.
2. Carefully remove the inside, and stuff the cavity with nicely-flavoured mince, or a preparation as for "Frickadel" (see p. 75).
3. Put the two halves together, and tie with a piece of tape and a thin skewer.
4. Put it into a saucepan with a little stock and a few pieces of bacon; let it simmer for an hour or more. Serve nice and hot.
5. A slice of toast, or some crumb of bread in a muslin bag, placed in the water in which cabbage is boiled or stewed, absorbs the peculiar cabbage smell out of the water which is so disagreeable; the muslin bag can be thrown away when the vegetable is dished.