(Recipe #29, page 57)
Remove the outer leaves, then cut the head in half, remove the core and the thick veins of the leaves, and cut the rest of the head into pieces half the size of a hand. Wash and boil in lots of lightly salted water over a hot fire until done, pour boiling water over the cabbage in a colander, press the water out of the leaves, and stew them thoroughly with meat stock, nutmeg, and butter.
Cooking time 1 hour.
Accompaniments: tripe, roast duck, roast beef, cutlets, pork sausage, boiled beef, for everyday meals also a piece of soup meat.
Translated by David Green.