STUFFED CABBAGE

Cut the stalk out of two or more young cabbages and
fill with a stuffing made from cooked veal, chopped or ground very fine,
seasoned well with salt and pepper, and mixed with the beaten yolk of an
egg. Tie a strip of cheese cloth round each cabbage, or if small, twine
will hold each together. Put into a kettle with boiling water to cover
and cook until tender. Drain, unbind and serve hot.Global Issues