Prep 15 mins
Cook 40 mins
Lovely served with a savory tomato sauce. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Use shortening or olive oil to make this vegan/vegetarian.
- 1 head cabbage
- 2 tablespoons fat (bacon fat will add good flavor)
- 1 teaspoon parsley, minced
- 1 garlic clove, peeled and crushed
- 1⁄8 teaspoon thyme
- 1⁄2 bay leaf, crumbled finely
- 1 cup breadcrumbs
- 1⁄4 teaspoon salt
- 3 eggs, well beaten
- 1 onion, peeled and chopped
- buttered bread crumb
- Remove the large leaves from the outside of the cabbage.
- Line a colander or bowl with a layer of cheesecloth and arrange the large leaves in it (you're looking for it to eventually resemble the cabbage head again when cooked).
- Chop the center of the cabbage finely; saute it in the fat until tender.
- Remove from heat; add parsley, garlic, thyme, bay leaf, bread crums, salt, eggs and onion.
- Place this mixture inside the large cabbage leaves and tie up the cabbage by tying the four corners of the cheesecloth tightly.
- Immerse in a pan of boiling salted water and cook until the cabbage leaves are tender, about 35 minutes.
- Drain, remove cloth, sprinkle with buttered crumbs.
- Bake at 400F for five minutes or until crumbs are golden.