Take a young heart-shaped cabbage, parboil, and lay it on a dish and cut it in half, carefully remove the inside, stuff the cavity with nicely-flavoured mince, or a preparation as for "Frickadel" (see p. 75); put the two halves together, and tie with a piece of tape and a thin skewer, put it into a saucepan with a little stock, and a few pieces of bacon; let it simmer for an hour or more. Serve nice and hot. A slice of toast or some crumb of bread in a muslin bag, placed in the water in which cabbage is boiled or stewed, absorbs the peculiar cabbage smell out of the water which is so disagreeable, and the muslin bag can be thrown away when the vegetable is dished.