First up, Stuffed Cabbage!
Cooking time: 1 hour 5 minutes
Quantity: 4 helpings
1 medium cabbage
8 oz sausagemeat
1 onion, grated
4 oz. soft breadcrumbs
1 tablespoon chopped parsley
pinch mixed herbs
1 teaspoon Worcester sauce
salt and pepper
Method: Put the whole cabbage into boiling salted water and boil for 5 minutes. Remove; retain 1/2 teacup of the liquid and carefully fold back the leaves, which will by now have softened.
Mix all the stuffing ingredients together and put a little of the mixture between the leaves, folding them back as they are filled.
Put into a casserole, adding 1/2 teacup of the vegetable water and covering first with a well greased paper and then the lid. Bake for 1 hour in a moderate oven. To serve, open out the leaves again.
A Sweet for the Children's Party
Peel, core, and cut 1/2 lb. apples and simmer until tender in 1/2 teacup water. Sweeten with about 1 dessertspoon honey and flavour with cinnamon or ginger, whichever is liked. Whip the mixture until it is light and frothy. Add half a packet of tablet jelly--strawberry or raspberry is prettiest--and stir well, until it is thoroughly melted. When cool turn into a wet mould. Miniature meringues or ratafia biscuits make a simple decoration for this sweet.
Stuffed Cabbage: *quiet weeping*
So bad. So, so bad. It looked like some sort of squidgy sea creature. It tasted neither of sausage, nor of cabbage, but of flatulence. Robust, enthusiastic flatulence. Worst of all, after I choked down a few bites (for victory!), I noticed that we had cut the cabbage with a Henckels knife. Aughhhh! Sneaky Germans!
A Sweet for the Children's Party: It was okay! Just enough for the two of us. I can see this making for a party of sad, sad children, though. Of course, vitamins being the key to victory in this great war, I made sure not to waste the skins.
Take that, Hitler!
Courtesy of "We'll Eat Again: A collection of recipes from the war years", selected by Marguerite Patten