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Turkish Cabbage

(Vaughan’s Vegetable Cook Book)







Prepare the cabbage as above for stuffing, then cut out the stalk

carefully. Cut each leaf in pieces about three inches square and fold

into it a forcemeat of some sort, or a highly seasoned vegetable

dressing. These little rolls are arranged in layers in a saucepan and

are held in place by the weight of a heavy plate; a broth is then turned

over them and they are boiled half an hour over a moderate fire. Serve

in a hot deep dish and pour over a good sauce made from the broth in

which they were cooked.











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