1 loose head cabbage

1/2 pint boiled rice

1/2 pint chopped nuts

3 hard-boiled eggs

1 tablespoonful chopped parsley

1 teaspoonful salt

1 saltspoonful pepper

Select a very soft and loose head of ordinary cabbage or a head of Savoy. Soak the head in cold water for an hour; then put it in a kettle of boiling water; let it stand on the back part of the stove for fifteen minutes. Drain, and open the head carefully to the very centre, without breaking the leaves. Mix the nuts with the boiled rice; add the parsley, salt and pepper, and the eggs, hard-boiled and chopped. Put a teaspoonful of this in the centre of the head and fold over the leaves; on these leaves put a thin layer of the mixture, and fold over the next set of leaves, and so continue until you have a thin layer of the filling between each set of leaves. Tie the head carefully in a piece of cheesecloth, put it into a kettle of boiling salted water, boil uncovered for one hour; drain; dish on a round dish and pour over it either a well-made sauce Hollandaise or a white sauce.