Total Time
55mins
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.

Ingredients Nutrition

  • 1 head cabbage
  • 2 tablespoons fat (bacon fat will add good flavor)
  • 1 teaspoon parsley, minced
  • 1 garlic clove, peeled and crushed
  • 18 teaspoon thyme
  • 12 bay leaf, crumbled finely
  • 1 cup breadcrumbs
  • 14 teaspoon salt
  • 3 eggs, well beaten
  • 1 onion, peeled and chopped
  • buttered bread crumb

Directions

  1. Remove the large leaves from the outside of the cabbage.
  2. 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).
  3. Chop the center of the cabbage finely; saute it in the fat until tender.
  4. Remove from heat; add parsley, garlic, thyme, bay leaf, bread crums, salt, eggs and onion.
  5. Place this mixture inside the large cabbage leaves and tie up the cabbage by tying the four corners of the cheesecloth tightly.
  6. Immerse in a pan of boiling salted water and cook until the cabbage leaves are tender, about 35 minutes.
  7. Drain, remove cloth, sprinkle with buttered crumbs.
  8. Bake at 400F for five minutes or until crumbs are golden.

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