2104—Cabbages for Garnish.—A

Parboil, cool, and thoroughly drain the cabbage. Remove as many large leaves as there are balls of stuffed cabbage required, and, if the leaves be too small, use two for each ball.

Chop up the remains of the cabbage; season them with salt and pepper; put a small portion of them on each of the leaves; close the latter in the shape of balls, and set them one by one in a sautépan.

Then proceed, for the cooking, as directed under “Braised Cabbage.”