THE A.C.E. RECIPE
SCANDINAVIAN CABBAGE PUDDING Prepare a mixture as follows: One small onion, chopped and fried in a small quantity of hot dripping or butter. Add the onion to 11b minced pork or sausage meat, and half-cup fresh breadcrumbs. Bind mixture with one egg slightly beaten. Take one cabbage; separate the leaves and plunge them into rapidly boiling salted water. When wilted remove them and line a buttered mould with them. Fill with the meat and cover with greased paper, and steam for one and a-half hours. Turn out and serve with tomato sauce.
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Bibliographic details
Evening Star, Issue 22963, 21 May 1938, Page 26
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95THE A.C.E. RECIPE Evening Star, Issue 22963, 21 May 1938, Page 26
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