This recipe comes from the Carrizozo News published on June 12, 1908 just 70 years prior to my birth. Carrizozo got its start as a railroad town along the El Paso and Northeastern railroad, the same railroad responsible for the birth and growth of Tucumcari. The article in the Carrizozo news listed several ideas for cooking cabbage, but the one that seemed most appealing was a recipe for stuffed cabbage.
The recipe in the paper wasn’t very specific and leaves a lot to interpretation. The full text, for this recipe idea is below:
“Another way to use a head of cabbage is to follow the same plan, only filling the hole with finely chopped meat, a little onion, and bread crumbs. Bake until tender and then cut in slices and serve with a cream sauce.“
The previous recipe in the article spoke of making a salad of the cabbage by cutting the cabbage in half, hollowing out the center and filling with chopped vegetables.
As the original recipe wasn’t exact, I improvised. Rather than finely chopped meat, I used ground sausage and substituted stuffing mix for the bread crumbs. The full recipe is below:
- 2 heads of cabbage
- 1 lb ground Italian sausage
- 1 red onion
- 1 box of pork stuffing
- 2.5 cups of vegetable stock
- 3 lbs of baby potatoes
- olive oil
Brown the sausage in a skillet adding the diced red onion and allow to simmer until onions are tender. Add 1/2 cup of vegetable stock to skillet and mix in pork stuffing. Cook for another 2-3 minutes and then remove from heat. Cut cabbages in half and remove the centers. Fill the centers with sausage mix and put halves back together with toothpicks. Place cabbages in a baking pan along with baby potatoes. Add remaining sausage mix to the pan around the potatoes. Add remaining vegetable stock to pan and coat cabbage with thin layer of olive oil. Cover with foil and bake in oven at 375 for 1 hour or until tender. Remove, slice cabbage and serve.