veg-stuffed-msg - 7/8/11

Period stuffed vegetable recipes. Stuffed eggplants, asparagus, cabbage, cherries.

NOTE: See also the files: vegetables-msg, turnips-msg, root-veg-msg, tomatoes-msg, salads-msg, rec-leeks-msg, pickled-foods-msg, vegetarian-msg.

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NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Tue, 24 Aug 1999 01:54:55 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - OT -bellpepper baking

Stefan li Rous wrote:
> We have talked about stuffed breads here before. Are there any other
> stuffed items (other than meats) in the medieval corpus? Were fruits
> stuffed and baked? What about onions? Ok, I do see stuffed aubergines
> in "The Original Medieval Cuisine". Stuffed cabbage perhaps?

Rastons are stuffed loaves, then there are stuffed eggs, but I'm not
really aware of many period stuffed vegetable dishes, except one which
does come to mind (and it's only barely period): To Farse a Cabbade for
a Banquet Dish, which, in brief, is a whole cabbage with the leaves
teased apart somewhat, the center cut out, and stuffed with boiled egg
yolks, bread crumbs, prunes, raisins, raw eggs, salt, pepper, cloves and
mace, optional sausage (probably smoked) and all wrapped up and boiled
in beef or mutton broth.

From "The Second Part of the Good Hus-wives Jewell", Dawson, 1597. And
yummers, too, BTW.

It's been theorized by Elisabeth Luard, in "The Old World Kitchen" that
the rolled stuffed cabbage many of us know is a Northern European
adaptation of turkish dolmades, with cabbage substituting for grape
leaves. She also feels lefse are another Turkish import to Scandinavia:
apparently a 17th-century Swedish prince (whose name escapes me just
now) was out of favor and went to the Turkish Court in hopes of amassing
enough cash to raise an army to take his rightful place on the throne.
What he acquired instead was a slew of debts, and when he went home (he
was forgiven, more or less) his Turkish creditors (and their cooks) went
with him, in the hopes of sharing in his good fortune. Hence lefse from
lavosh and kaldomar from dolmades.

Not necessarily water-tight, but interesting.

Adamantius


Date: Tue, 24 Aug 1999 09:30:59 -0500
From: "Chris and Trish Makowski" <roecourt at mindspring.com>
Subject: SC - Stuffed food in Period (was bell pepper thread)

From: Stefan li Rous <stefan at texas.net>
>We have talked about stuffed breads here before. Are there any other
>stuffed items (other than meats) in the medieval corpus? Were fruits
>stuffed and baked? What about onions? Ok, I do see stuffed aubergines
>in "The Original Medieval Cuisine". Stuffed cabbage perhaps?

Stuffed cabbage is a traditional Russian food, though I'm not sure if and
how far into period it goes, as I can't find many good period Russian
sources. The best one I have is an english copy of the Domostroi that I
found at Half Price Books a couple years ago. It has a few recipies in it,
but cabbage is listed in it as a needed food stuff. So I'm going on a limb
here, but I'd bet that stuffed cabbage is period in the Slavic areas. I'll
keep  looking for the documentation to back it up.

Anya


Date: Thu, 26 Aug 1999 23:45:46 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - OT -bellpepper baking

And it came to pass on 24 Aug 99,, that Stefan li Rous wrote:
> We have talked about stuffed breads here before. Are there any other
> stuffed items (other than meats) in the medieval corpus? Were fruits
> stuffed and baked? What about onions? Ok, I do see stuffed aubergines in
> "The Original Medieval Cuisine". Stuffed cabbage perhaps?

I haven't come across many stuffed veggies in period sources.
Eggplants/aubergines, yes, as you and others have observed.  Stuffed
eggs appear in several cuisines.  I have found one late-period recipe for
stuffed onion:

PARA HAZER CEBOLLAS ENTERAS EN CAZUELA EN DIA DE
QUARESMA
To Make Whole Onions in Casserole on a Lenten Day
Source: _Libro del Arte de Cozina_, 1599
Translation: Brighid ni Chiarain (Robin Carroll-Mann)

Take the white onions, and sweet ones, and the bigger they are, the
better, and make them cook in water and salt, in such a manner that
they are well cooked, and take them out and let them cool and drain,
and puncture them with the knife, so that the water will come out better,
and being drained moisten them with a bit of cold water, and flour them,
and put them in a tart pan with enough hot olive oil that they will be
more than half covered, and give them fire below and above, turning
them several times, and being cooked serve them with oil and cinnamon
on top.  You can also cover with garlic sauce and green sauce.  But if
someone wants to stuff them, first before cooking them make a hole in
the middle that does not extend to the bottom, and stuff them with the
composition for the eggplants, and sustain them [sotestense?] without
flouring them, as we have said, with oil, and a little verjuice, and water
tinted with saffron, and salt, and pepper, cinnamon, and a little handful
of chopped herbs, and serve them with that broth.  You can put cheese
in the stuffing, and eggs, and in place of oil, butter, and it will always be
better, before stuffing them, to give them a boil in the water.

note: the stuffing instructions from the eggplant recipe are to scoop out
the inside of the eggplants and chop it "together with odiferous herbs,
and old walnuts pounded [in a mortar], and almonds, and a little grated
bread, pepper, cloves, cinnamon, and a clove of garlic finely cut, adding
to it a bit of oil, and verjuice, and stuff the eggplants with this
composition..."  I cannot tell from these instructions if the stuffing for
onion should be based on the chopped innards of eggplant or the
chopped innards of the onion.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Fri, 27 Aug 1999 00:19:56 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - OT -bellpepper baking

Robin Carroll-Mann wrote:
> note: the stuffing instructions from the eggplant recipe are to scoop out
> the inside of the eggplants and chop it "together with odiferous herbs,
> and old walnuts pounded [in a mortar], and almonds, and a little grated
> bread, pepper, cloves, cinnamon, and a clove of garlic finely cut, adding
> to it a bit of oil, and verjuice, and stuff the eggplants with this
> composition..."  I cannot tell from these instructions if the stuffing for
> onion should be based on the chopped innards of eggplant or the
> chopped innards of the onion.

I agree, one can't be certain from the instructions given, but it seems
highly likely, since the eggplant pulp is simply replaced as part of the
stuffing for the eggplants, that the onions are stuffed with a mixture
of the other ingredients and the scooped-out onions, rather than with a
separate preparation made from eggplants.

Not that the common-sense answer is always the right one, mind you.

Adamantius


Date: Fri, 27 Aug 1999 16:35:19 -0500
From: "Mark.S Harris" <rsve60 at email.sps.mot.com>
Subject: SC - another stuffed vegetable

I brought up the question of stuffed vegetables recently. Here is another
one which I found when editing my vegetables-msg file. I don't like
aspargus but I thought some of you might be interested in this.

Stefan li Rous
stefan at texas.net

> Date: Mon, 4 May 1998 23:45:14 -0700
> From: david friedman <ddfr at best.com>
> Subject: Re: SC - re:period recipes and sources/mustards
>
> At 4:01 PM -0400 5/4/98, Ceridwen wrote:
> >Asparagus: found a reference to  it in Digbie (p 194) in the Savoury
> >toasted cheese recipe, but no actual recipe.  I was unable to find it in
> >any of the other cookbooks I checked, (earlier ones). I haven't been
> >through the Islamic ones yet.. anyone else???
>
> There is an "asparagus with meat stuffing" in the Andalusian--and the
> Miscellany. Also two or three other asparagus recipes in the Andalusian. I
> haven't checked al Baghdadi.
>
> David/Cariadoc
> http://www.best.com/~ddfr/


Date: Sat, 28 Aug 1999 17:32:06 -0400 (EDT)
From: cclark at vicon.net
Subject: Re: SC - another stuffed vegetable

Huette wrote:
>> ... "Mes of Cheseberien." ...
> ...
>If you would be so kind as to post the recipe for
>this, I would be most appreciative.

Sorry, haven't done the experimenting yet (I'm just lazy :-) ). It's number
I. 54. in Curye on Inglysch by Hieatt and Butler. Here's a quick and dirty
approximation of a translation:

Now hear great magnificence of skill of intellect how you shall make "mes of
chyseberien": much comes of great cleverness. The stone do away with all the
stem; after you shall make stuffing of fresch things and of hen flesh beaten
in a mortar. Yolks hard mix with, and yolks soft well to bind, and pepper,
cinnamon, cloves precious. The cherries right well stuffed in a pail cast;
do stuffing well about. Then do in a dish of silver. Bear the "mes" to the
dais before all men.

My thoughts on how to make it:

Pit the cherries first (as it says above), so that the stuffing can be used
just as soon as it's mixed. Sweet cherries might be better, but I wouldn't
want any overripe ones in this.

Simmered breast (and perhaps thigh) meat from young broiler-fryer chickens
might work best, though I couldn't say that it might not have been raw meat
instead. I haven't yet experimented with grinding raw chicken in the mortar.

I couldn't guess as to whether all the main ingredients are listed. The
phrase that seems to translate as "fresh things" (verhs thinge) is kind of
unhelpful. Does it refer to the other stated ingredients? I don't know.

Try a moderate amount of cinnamon and less of the other spices. Ceylon
cinnamon might be considerably better than cassia in this recipe, and more
accurate besides. There should probably be a tiny bit of salt too (it seems
to be a frequently unmentioned ingredient).

Cast (mold) it in a shallow pail of metal or other oven-safe material. A
cake pan might be an accepable substitute. I would guess (and hope) that
with those raw egg yolks it would have been cooked before serving, in which
case it would set while cooking and perhaps hold its shape better when unmolded.

Serve it near the end of the feast, so that those at the dais will be well
fed and disposed to give out samples to all and sundry rather than hogging
it all. :-)

And now, here's the easiest recipe I know for a stuffed vegetable (and it's
period too): Go to a good feast. Stuff yourself. Vegetate.

Alex Clark/Henry of Maldon


Date: Sun, 29 Aug 1999 23:13:04 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Stuffed food in Period (was bell pepper thread)

I can't help with Slavic, other than to say that the new medieval Polish
cookbook has no recipes for stuffed cabbage.  There is a late period
Spanish recipe, but it involves cutting a hole in a head of cabbage and
stuffing *that*, rather than wrapping cabbage leaves around a filling.  Oh,
and there's a recipe for stuffed gourds.  But most of the recipes I've seen
for stuffed things seem to be for critters.  Fish.  Chicken.  Cow udders.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Wed, 1 Sep 1999 22:52:10 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Recipe: Stuffed Cabbage

Here's one of the stuffed veggie recipes I promised.

Source: _Libro del Arte de Cozina_, Diego Granado, 1599
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

PARA RELLENAR LAS OJAS DE LAS BERZAS, O REPOLLO DE UNA
COMPOSICION LLAMADA NOGADA
To Stuff the Leaves of the Cabbage, or Round Cabbage with a Composition
Called Nogada [walnut sauce]

Take large cabbage leaves of those which have the big, wide stalk, and
remove that stalk from them, and wither the leaves with hot water, and put one
leaf on top of another, which will be three in all, sprinkled with cheese, and
have prepared a composition of walnuts pounded in the mortar with a few
peeled almonds, and a point of garlic, and a crustless bread soaked in broth,
and all being well soaked, add mint and marjoram, and chopped parsley,
pepper, cinnamon, and saffron, a good quantity, and raw eggs, and  raisins,
and put the composition on the last leaf and wrap it in the other two leaves,
and fasten it, and make it in the form of a ball, and cook it with fatty meat broth with stuffing, and being cooked remove it from the broth, detach the thread and serve it with the stuffing.

In the same manner you can stuff the round cabbages, or clusters, having first
cooked them, and then make a hole in the base, and having put the composition inside that void, close the hole with a little piece of the same stalk
that you took out of the base of the cabbage, and wrap the round cabbage
with large leaves, and fasten them as we said in the last chapter, and put it in
an earthen vessel, or of copper, not very wide, where there is fatty meat broth
with fat pork, and pieces of ham, and salted pigs’ tongues, and a piece of
calf’s kidney-fat, and another piece of beef, and mutton ribs, adding pepper,
and cinnamon, cloves, and nutmeg, and saffron, and fennel with the grain
removed, and fasten the vessel in a manner that it cannot breathe, and cause it
to cook over the embers far from the flame, and being cooked, serve it hot on a
large plate with cheese, and cinnamon on top, and the meats cut into slices all
around.

Notes:

The word I have translated simply as "cabbage" is "berza", which is a generic
term for cabbage.  In this recipe, it seems to be the looser leaf variety of
cabbage.  The term that I have translated as "round cabbage" is "repollo",
which is a word that refers specifically to the tightly closed heads of cabbage.
I do not know what specific colors and varieties of cabbage would be most
appropriate.

The phrase "point of garlic" is a literal translation of "punta de ajo".  The
usual term for a clove of garlic is "diente"; literally, "tooth".  "Punta" is used in many of the same senses as its English equivalent -- to refer to the tip of something sharp (like a pen), a piece of land that protrudes into the sea, or the point on lacing.  In this context, it apparently means a clove of garlic.  I do not know why Granado used it here, when in most other recipes, he used the
standard "diente".

The phrase "crustless bread" is my translation of "migajon de pan".  There
seems to be no simple English equivalent of "migajon" -- it means the crumb
of the bread; ie., all the soft stuff inside the crust.

The term I have translated as "kidney-fat" is "riñonada", which my dictionary
defines as a coating of fat that surrounds the kidneys.  I do not know if there
is an equivalent English term.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Mon, 6 Mar 2000 22:00:12 -0500
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Stuffed gourds

Here's the maybe-pumpkin recipe from Granado.

Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

PARA RELLENAR DE DIVERSAS MANERAS LAS CALABAZAS -- To 
stuff gourds in various ways

If you wish to cook the gourds, diligently clean them of their rinds, 
taking care not to break them.  Make a round opening at the part where 
the flower is, and the stem, and with a knife remove all that is inside.  
And stuff it with a mixture made from lean meat of veal, or of pork 
chopped with an equal amount of lean and fatty bacon, and adding 
cheese, eggs, raisins, common spices, and saffron.  And have small 
chickens and pigeons, stuffed, and put them in the gourd with the said 
mixture, and when it is full cover it with some round slices of the same 
gourd.  And put it in a proportionate vessel, in such a way that it cannot 
move, with enough broth to come up to more than halfway, covered with 
streaky bacon cut into slices, or with salted pig's belly.  This is done so 
that the gourd should take on flavor and should not be insipid.  And in 
the broth put pepper, cinnamon, and saffron.  And cause it to cook over 
the coals, keeping the vessel covered so that it cannot breathe, and 
when it has boiled a little while, just until the mixture has compressed, 
add more broth and let it finish cooking.  And when it is cooked, strain 
the broth from the same vessel, and put the gourd on a plate and serve 
it hot with the bacon all around.

You can also fill the gourd with milk, beaten eggs, sugar, and streaky 
bacon cut into bits.

You can also make it in another manner.  And that will be, having made 
an opening without taking off the rind, remove the interior and with 
dexterity arrange slices of lean bacon inside, on the bottom as well as 
on the sides, and have ready uncooked yellow stuffings cut up, or truly 
just the mixture, and make a layer of it on the bottom.  And take 
pigeons, chickens, and quail, and other small birds cut up, the entrails 
and the bones removed, and sprinkled with pepper, cinnamon and 
cloves and nutmeg.  And put them one by one in the gourd, fitting them 
with the same mixture of stuffing for intestines.  And at the end, upon 
these birds put a slice of veal sprinkled with the said spices, which 
should cover all the mixture.  Then cover the opening with the same part 
of the gourd that you took out, and wrap the gourd in a fold of paper and 
tie it with a thread, and put it in the oven which is somewhat less hot 
than if you were going to cook bread in it.  After two hours take it out 
and untie the paper and serve it hot.

Note: stuffings (rellenos) are mentioned in many other recipes.  They 
seem to be a mixture of chopped meats and seasonings, sometimes 
formed into various shapes and sizes, sometimes used to fill intestines 
in the manner of a sausage.  Fennel is a seasoning in many of these 
stuffing recipes, so Italian sausage mixture might work for redacting this 
recipe.  I believe that a yellow stuffing would have saffron in it, but that's 
only a guess on my part.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Thu, 15 Feb 2001 15:45:52 -0500
From: LYN M PARKINSON <allilyn at juno.com>
Subject: Re: SC - Stuffed asparagus

>>>
>Has anyone made these?  It was a nicely different dish and the way 
>she prepared it was quite attractive.

Assuming it's the recipe from the Andalusian cookbook, yes. But we 
weren't very happy with the construction, or very sure we had it 
right.
- -- 
David Friedman>>

I have not made this recipe, and can't varify that what I have seen/eaten
in Germany was a period usage.  European asparagus are earth-mounded for
growing, so that they become huge, whitish stalks compared to our slim,
green ones.  I like them, they don't like me, although I can eat all the
asparagus over here that I can afford.  Something in the earth?  Manure? 

At any rate, I have seen a sort of flat casserole with the large
asparagus sliced lengthwise, almost through, so that they will 'vee'. 
Think of a pyrex baking dish, about 9x12, with the spears laid sideways. 
The vee is then filled with the farce, and usually has some sort of sauce
or cheese or both over the top before baking.  Various farces are
seasoned, buttered breadcrumbs, ground ham, vegetable/herb/breadcrumb,
etc.  I've done this occasionally with our green asparagus, simply laying
the farce on top of the thin stalks.  The asparagus needs to be almost
cooked, as does the farce and sauce.  It goes into the oven just until
heated through, when the cheese will be melted.  I think that I have seen
cans of large, white asparagus; this might give you a trial method,
although the canned asparagus does not resemble the fresh in taste, IMO.

Allison


Date: Mon, 13 Sep 2004 15:00:02 +0000
From: nickiandme at att.net
Subject: [Sca-cooks] Cabbage recipe
To: sca-cooks at ansteorra.org (Group-SCACooks)

PARA RELLENAR LAS OJAS DE LAS BERZAS,
O REPOLLO DE UNA COMPOSICION LLAMADA NOGADA
To Stuff the Leaves of the Cabbage,
or Round Cabbage with a Composition Called Nogada [walnut sauce]

Source: _Libro del Arte de Cozina_, iego Granado, 1599

Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

Take large cabbage leaves of those which have the big, wide stalk, and remove
that stalk from them, and wither the leaves with hot water, and put one leaf on
top of anothe, which will be three in all, sprinkled with cheese, and have
prepared a composition of walnuts pounded in the mortar with a few peeled
almonds, and a point of garlic, and a crustless bread soaked in broth, and all
being well soaked, add mint and majoram, and chopped parsley, pepper, cinnamon,
and saffron, a good quantity, and raw eggs, and raisins, and put the composition
on the last leaf and wrap it in the other two leaves, and fasten it, and make it
in the form of a ball, and cook it with ftty meat broth with stuffing, and
being cooked remove it from the broth, detach the thread and serve it with the
stuffing.

2 heads of Savory Cabbage (could have been Savoy - but someone wrote  
savory on the sign)
1 pound of walnuts (coarsely ground
6 ounces of sliced almonds
8 ounces of fresh grated parmasan cheese
several cloves of garlic – chopped finely
1 cup of bread crumbs
1 / 4 cup vegetable broth
1 tsp finely chopped mint (or to taste)
1 tsp finely chopped marjoram (or to taste)
2 tsp finelychopped parsley (or to taste)
1/8 tsp pepper (or to taste)
1/8 tsp cinnamon (or to taste)
2 pinches strands of saffron (enough to color the mixture yellow)
2 eggs
1 / 2 cup currants
2 cups of vegetable broth

Mix walnuts, almonds, cheese, garlic, mint, majoram, parsley, pepper,  
saffron and cinnamon together.
Mix bread crumbs and 1/4 cup broth together until smooth.
Put both mixtures together and add eggs and raisins.
Mix thoroughly.
This should hold together when squeezed in the hand. Separate the  
leaes of the cabbage and wilt in hot water.
Add 1/4 cup mixture to the center of the top layer. Wrap. Wrap the  
additional layers around that.
Tie with string.
Heated in Crock pot for several hours before serving.
Remove string just before serving.

Changes/experimentation for future reference:
- Try with fresh grapevine leaves, preserved grapevine leaves,  
different cabbage types. Because the cabbage leaves I used were very  
very tough, even after simmering for several hours.
- Add more eggs. The mixture remained crumbly after cooking so it made  
serving smaller mouthfuls extremely difficult.
- Grind and then heat up the saffron in the broth before adding it to  
the stuffing mixture. Adding the strands alone didn't give it much  
color. (I knew I should o this - I just got in to big a hurry and was  distracted.)
- Make it with beef or chicken broth instead of vegetable broth to add more flavor.
- Also, might try to add just a bit more fat to the broth. I think the  
additional fat would have brought ot the flavors more.

Notes: This is best made and then served in a single day. Cuz of  
time/travel considerations I had to make these on Friday night and then  
partially cook and then reheat/finish cooking on Saturday at the event.  
The flavors on Friday night for the stuffing was just absolutely  
incredible, awesome cuz I just wanted to eat the stuffing all by  
itself. Saturday, although people liked it - I just couldn't care for  
it as much because the flavors had mellowed out a bit. I knew it had 
been much better the night before.

This single recipe batch could easily serve 25 to 30 people at one roll  
each.

It would be interesting to try this as a pottage - ie: chop up the  
cabbage into small bits, and mix in the broth and stuffing and heat up  
to serve.

Kateryn de Develyn
Barony of Coeur d'Ennui
Kingdom of Calontir


Date: Fri, 24 Mar 2006 21:32:26 -0800 (PST)
From: "Cat ." <tgrcat2001 at yahoo.com>
Subject: [Sca-cooks] Stuffed cabbages was Re: Sca-cooks Digest, Vol
	34,	Issue 58
To: sca-cooks at ansteorra.org

On Mar 24, 2006, at 9:26 PM, Judith L. Smith Adams wrote:
> There's actually a late-period or early-post period English stuffed
> cabbage dish, which, like some of the French versions, involves
> stuffing the whole head.

There is a version in Rumpolt as well (under veggie
dishes, #114) We played with it at Cooks and Bards 2
using a HUGE head of cabbage.  It needed to cook just
a smidge longer, but I seem to recall it being quite tasty.
I would have to hunt to find my exact notes, but here
is the rough translation:

114. Hollow out the white cabbage/ take vealmeat/ and put it in a broth
especially the quick [lean?] that has no leg [bone?]/
when it is cooked/ so take it out/
and cool it/ chop it with beef fat and bacon/ pepper
and yellow [saffron] it. Take small raisons
there under/ and poached birds/ fill the
cabbage therewith/ and fill [cover] the opening/ that
the filling does not climb out/
pour beef broth/ that is lightly salted/ thereover/
and let it simmer therewith/
so it will be good and welltasting.

Gwen Cat


Date: Sat, 25 Mar 2006 00:42:43 -0500
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Stuffed cabbages was Re: Sca-cooks Digest,
	Vol 34,	Issue 58
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On Mar 25, 2006, at 12:32 AM, Cat . wrote:

> There is a version in Rumpolt as well (under veggie
> dishes, #114) We played with it at Cooks and Bards 2
> using a HUGE head of cabbage.  It needed to cook just
> a smidge longer, but I seem to recall it being quite tasty.
> I would have to hunt to find my exact notes, but here
> is the rough translation:
> 114. Hollow out the white cabbage/ take vealmeat/ and
> put it in a broth
> especially the quick [lean?] that has no leg [bone?]/
> when it is cooked/ so take it out/
> and cool it/ chop it with beef fat and bacon/ pepper
> and yellow [saffron] it. Take small raisons
> thereunder/ and poached birds/ fill the
> cabbage therewith/ and fill [cover] the opening/ that
> the filling does not climb out/
> pour beef broth/ that is lightly salted/ thereover/
> and let it simmer therewith/
> so it will be good and welltasting.
>
> Gwen Cat

I think my source was someone like John Murrell, and roughly
contemporary to Rumpolt. As I recall, the filling was more like a
white pudding, with suet, breadcrumbs, cream, egg yolks, currants, etc.

Adamantius


Date: Mon, 11 Apr 2011 13:42:15 +0100 (BST)
From: Volker Bach <carlton_bach at yahoo.de>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] whole stuffed cabbage

--- Sharon Palmer <ranvaig at columbus.rr.com> schrieb am Mo, 11.4.2011:
<<< I'm trying to find a period German
recipe that I read once. A whole cabbage, cooked until
the leaves were a little soft, then the space between each
leaf stuffed with chicken, the whole shaped back into a
cabbage and cooked. Does this sound familiar to anyone?

Ranvaig >>>

I know that one. It comes up in a couple of cookbooks, including Staindl, Philippine Welserin and IIRC Rumpoldt (certainly Staindl). I've transcribed it for my upcoming Landsknecht's Cookbook. Let me see if copy & paste works on my old laptop...

Machs also / Nim scho:ene herdte gebel / schnei ain brayts pla:ettel bey dem stengel herab / und ho:el die gebel inwendig au? / das die gebel darnach gantz beleyb/ Nyme dan ain La:emern / Ka:elbern / oder ain Schweynes bra:et / das nit allt ist / flaysch / das hack gar klain / nam ain fay?te darunder / das mu:o? nit zu:o klain gehackt sein / Schlahe ayer daran / thu:o weinbeerlin darein / und f?ls ins krawt / unnd thu:o das bla:ettlin wider auffs gebel / unnd steck zweck darein / ?ber brenns wol / wie sonst ain krawt / seychs dann ab / und ge?? erst ain Schweynene suppen daran / und se?ds fein ab / schaw das nit anbun / So du es anrichst / so se?d ain rawm der gesa:ewrt sey / unnd schneyd die gebel auff die sch?ssel / so sihet man die f?ll in dem krawt / Etlich machen ain eingeru:erts von ayren / mit weinbeerlin / f?llens inn das krawt.

Make it thus: Take nice, hard heads, cut away a broad slice near the stalk, and hollow the head out from the inside so that it stays whole. Then take roasting meat of lamb, veal or pork that is not old, chop it quite small, mix fat with it that must not be cut too small, break eggs into it, add raisins, and fill it into the cabbage head. Then put the slice back in place, fasten it with wooden skewers, boil it well, like you would other cabbage, then pour off (the water), pour pork broth with it, and cook it well. See that it does not burn. When you serve it, boil cream that is sour and cut the head in the bowl so you can see the filling inside the cabbage. Many also make scrambled eggs with raisins and fill that into the cabbage.
(Staindl #221)

Looks like it did. This what you were looking for?

Giano


Date: Mon, 11 Apr 2011 11:48:19 -0700 (PDT)
From: wheezul at canby.com
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] whole stuffed cabbage

Anna Wecker's recipe (page 164) is made a similar way, but the filling is
of eggs, cabbage or spinach, large raisins, small raisins, sweet spices,
cut almonds, saffron, salt and finished with hot fat.  The sauces: meat
stock with ginger or optional wine vinegar, bread crumbs, lemon juice. 
Seems to me I read this chicken based one somewhere too.

Katherine

<<< I'm trying to find a period German recipe that I read once.  A whole
cabbage, cooked until the leaves were a little soft, then the space
between each leaf stuffed with chicken, the whole shaped back into a
cabbage and cooked. Does this sound familiar to anyone?

Ranvaig >>>

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Edited by Mark S. Harris	veg-stuffed-msg	Page 12 of 12