Stuffed Cabbage (Glantrian)
by Cab DavidsonIngredients
½ lb minced pork
Cabbage leaves
1 egg
2 teaspoons poudre douce (spice mix)
Salt
Instructions
If you have a hard cabbage, boil it until you can remove the outer leaves. Otherwise, take leaves form the cabbage and blanch in boiling water until tender. Drop them into cold water, then drain.
Mix the pork, poudre douce, salt and egg together, and spoon some into the centre of each cabbage leaf. Fold them closed, and either tie with string or hold together with cocktail sticks. Arrange them in a tray, cover, and bake in a hot oven for about half an hour (until thoroughly cooked when tested). Serve with verte sauce.
Megs Comments
Honestly I don’t understand the Glantrians. This is sort of half way between good honest Norwold sausages and faggots, but instead of something sensible caul or intestines they use cooked cabbage.
The Thyatians are of course masters of sausage, or botulus of course, especially the Hattians who are renowned sausage eaters, but Glantrians come up with all sorts of strange and peculiar dishes to allow them to deny that they’re just as fond of sausage as the rest of us. But we all know that they are.
Poudre douce is a savoury spice mix, and each Glantrian chef has their own blend. I use a mixture of ginger, pepper, cinnamon and mace, with just a little sugar.