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Danish Stuffed Cabbage

  • 1 good-sized cabbage
  • White potatoes
  • For the filling:
  • 1 lb top round of beef or pork & veal, finely chopped
  • 1 cup bread crumbs
  • 1 egg, well beaten
  • 2 Tbsps butter, melted
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp nutmeg
  • For the sauce:
  • White sauce
  • Salt
  • Pepper
  • Nutmeg
Cut a conical piece out of the stem end of the cabbage, leaving the stem as a handle. Scoop out the inside until the cabbage forms a shell about an inch thick.

Mix the ingredients for the filling with the ground beef. Season well. Fill the cabbage shell with the mixture.

Trim the piece cut from the top so that it will make a snug lid. Tie the cabbage firmly in a cloth. Boil for about 2 hours or until the cabbage is thoroughly done. Steaming or baking slowly in a covered casserole is equally efficient and may be more convenient. You can also do this using a pressure cooker. Cook for 30 minutes at 15 pounds' pressure.

Chop in small pieces the cabbage taken from the inside. Boil it with as many white potatoes as needed. When all is ready, turn out the stuffed cabbage very carefully onto a platter, keeping the stem end uppermost. Arrange around it the chopped cabbage and potatoes. Serve with a rich, white sauce seasoned with 1/2 tsp salt, 1/4 tsp pepper and 1/2-1 tsp nutmeg for each cup of sauce.
Submitted by Tess M Jul 27, 2009
15 min 30 min 45 min
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