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Danish Stuffed Cabbage
| Danish Stuffed Cabbage Categories: Hamburger, Potato, Cabbage, Meat, Stuffed 1 large Head cabbage 3/4 pound of Hamburger 1 cup of Soft bread crumbs 1 Egg, beaten 2 tablespoons of butter, melted Salt; pepper & nutmeg to taste New potatoes, 2 per person Rich cream sauce
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Instructions: Cut cone out of stem of a large cabbage. Scoop out inside, leaving a shell about 1 inch thick. Mix hamburger with bread crumbs, egg, butter, salt, pepper & nutmeg. Fill cabbage shell & put top of stem end of cabbage back onto cabbage shell. Tie with string to hold together. Place in steamer or bake in covered casserole for 2 hours. Cook new potatoes in their skins; remove skins. Cook cabbage which was removed from center of cabbage in boiling water for 10 minutes. Drain. Put cabbage head on platter & surround with new potatoes & cabbage, pouring over all a rich cream sauce seasoned with nutmeg. To serve, cut into wedges. Serves 5 to 6. MRS H.C. (HARRIOT HOWZE) JONES From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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