255. Cabbage Stuffed - Danish

Pass through a chopper twice a pound of any kind of cold meat, a small onion and a green pepper (without the seed). Season highly with salt, paprika, nutmeg and allspice. Mix with a beaten egg; add a spoonful of catsup and enough water to moisten slightly. Boil a small firm cabbage for twenty minutes. Cut out the stalk and fill the cavity with the meat. Close it with a small piece of stalk tied on. Steam for an hour and serve with melted butter.

256. Cabbage Stuffed - Swedish

Chop fine a pound of meat and season with salt, pepper and spices. Mix with a few tablespoons of boiled rice and milk enough to moisten. Separate leaves of a large cabbage. Scald until tender; then place two tablespoons of the meat on each leaf, fold, tie like a bundle and place on a greased baking pan. Add a little stock and cook for an hour; then transfer to a platter, season the gravy, add a little cream and pour over.