Stuffed Cabbage Pudding from Jefferson's Kitchen at Monticello

Name: Stuffed Cabbage Pudding from Jefferson's Kitchen at Monticello
Ingredients: Serves 4 to 6; •1 large green cabbage (about 2 pounds); •8 ounces very lean beef sirloin, finely chopped; •8 ounces beef suet, finely chopped; •1 small white onion, peeled and minced; •1 tablespoon chopped fresh parsley; •1 tablespoon chopped fresh herbs, such as thyme, marjoram, or summer savory or 2 teaspoons crumbled; •dried herbs; •1/4 cup dry bread crumbs; •3 large egg yolks, lightly beaten; •Salt; •Whole black pepper in a pepper mill; •2 tablespoons unsalted butter.

Stuffed Cabbage Pudding from Jefferson's Kitchen at Monticello was pinched from <a href="http://atasteofhistory.org/stuffed-cabbage/" target="_blank">atasteofhistory.org.</a>

INGREDIENTS

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Serves 4 to 6

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•1 large green cabbage (about 2 pounds)

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•8 ounces very lean beef sirloin, finely chopped

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•8 ounces beef suet, finely chopped

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•1 small white onion, peeled and minced

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•1 tablespoon chopped fresh parsley

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•1 tablespoon chopped fresh herbs, such as thyme, marjoram, or summer savory or 2 teaspoons crumbled

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•dried herbs

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•1/4 cup dry bread crumbs

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•3 large egg yolks, lightly beaten

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•Salt

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•Whole black pepper in a pepper mill

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•2 tablespoons unsalted butter.

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