| How To Cook: |
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1. Plunge a large white winter cabbage into boiling water.
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2. Remove a few of the outer leaves, and then make a hole in the cabbage by removing the thick stalk and some of the heart and fill with forcemeat.
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3. Place the outer leaves over the hole and bind in place with thin string.
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4. Cook slowly in lightly salted water for about 2 hours.
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5. Serve with white sauce (see Fish Souffle).
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