Stuffed Cabbage from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select a fine head of Cabbage. Take away the big, green leaves, and select about twelve of the finest and nicest of the large white leaves. Put them in cold water for about an hour: then parboil fo...
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Ingredients
- A Head of Fine White Cabbage
- A Dozen Fine Chaurice
- 2 Onions
- A Tomato
- 2 Carrots
- A Clove of Garlic
- 8 Slices of Bacon
- 2 Square Inches of Ham
- A Spoonful of Butter
- A Cupful of Bouillon, or Water
- A Gill of White Wine
- 2 Sprigs Each of Thyme, Parsley and Bay Leaf
- Salt
- Pepper
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