CABBAGE STUFFED WITH NUTS
A medium-sized red cabbage, 2 small onions, 1 carrot, 1 small turnip, 3 ozs. Brazil nuts, 3 ozs. pine nut kernels (or Cob nuts), 4 ozs. bread, boiling milk, 2¹⁄₂ ozs. butter, 1 egg, thick brown sauce, seasoning, fried breadcrumbs.
Method.—Partly cook the cabbage, then drain it and make a hollow in the middle beginning at the stalk end, fill it with the nut forcemeat, and tie a wide piece of tape round it. Melt one ounce of butter (dairy or nut) in a stewpan and put in an onion, the carrot and turnip, each cut into slices; season with salt and pepper, and fry gently for ten minutes; then put in the cabbage and pour in sufficient brown sauce to about half cover it; place a piece of greased paper over the pan before putting on the lid, and put it in a moderately hot oven for about half an hour; the cabbage should be basted with the sauce two or three times while it is cooking. When it is done, carefully remove it from the stewpan on to a hot dish, scatter some chopped parsley over it, and surround it with little heaps of fried breadcrumbs; the sauce in which it was cooked should be strained and sent to the table in a hot tureen. For the forcemeat, put an ounce of butter into a saucepan with a small onion (sliced), and fry for five minutes, taking care it does not brown; put the bread, which should be the crumb of a milk loaf, into a basin and pour in sufficient boiling milk to cover it and let it soak while the onion is being fried. Then add the bread to the onion; season with salt, pepper, and a little mace, and stir over the fire until a smooth thick paste is formed, when it should be passed through a sieve into a basin. Have ready the nuts which have been passed through a nut mill or fine mincer; add them to the paste and also half an ounce of butter and a well-beaten egg and use as directed. Large Cos lettuces are excellent served in the same way as the cabbage.