Prep Time: 12 hours, 35 minutes
Cook Time: 90 minutes
Ingredients:
- A large head of cabbage
- A sausage (or two), removed from their casings and crumbled
- 2 dozen (or more, if you want) boiled chestnuts, minced
- Butter
Preparation:
Combine the chestnuts and the sausage meat.Blanch the cabbage in salted water and let it cool. Pull the leaves apart without stripping them off the cabbage head, and slip the sausage-and-chestnut mixture between them. Tie the head with string to keep it closed, and braise, or better yet, bake it in a well buttered pan until tender.
The authors say to serve it with the sort of sauce you might use for a roast (even the drippings from a roast, if you have them), and observe that you can fill Brussels sprouts rather than cabbage. If you choose to, you'll need 6 sprouts per person.
