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SAVOY CABBAGE(Vegetables) - (The International Jewish Cook Book)
Cut off the faded outside leaves and hard part of the stalk, and wash
the vegetable well. Cook in boiling salted water. Drain, chop very fine
and proceed as with spinach in the foregoing recipe.
SAVOY CABBAGE WITH RICEBoil cabbage whole for five minutes; drain, separate the leaves after it
has cooled. Mix one cup of boiled rice with three dozen raisins, pinch
of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put
two tablespoons of this mixture in three or four leaves, roll them and
tie together with string. Place in pan and let cook for an hour until
done. This dish is just as good warmed up a second time.
There must be sufficient fat and gravy to prevent the cabbage rolls from
sticking to the bottom of the pan which must be kept closely covered.
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