Recipe Manuscript

No 291 Ein Gefüllten Solligen Zu Bereiten

Name: No 291 Ein Gefüllten Solligen Zu Bereiten
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 6
Cuisine: European
Ingredients: 1 large head white cabbage (ca. 1.2 kg); 125 g raw beef (or veal or pork) (lean cut, minced); 1 tbsp bone marrow (or 1 tbsp unsalted butter as substitute); 2 egg whites; 1 tsp rosemary (or a mix of favorite savory herbs); Salt and pepper to taste; Kitchen twine; 1 liter beef or meat stock; 250 g unsalted butter; 2 large onions, thinly sliced; 1 tbsp wheat flour

"No 291 To Prepare A Stuffed Savoy"

1696

From the treasured pages of Koch Puech

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

No 291 Ein Gefüllten Solligen Zu Bereiten

Original Recipe • 1696

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

No 291 Ein Gefüllten Solligen Zu Bereiten

"nimm ein grossen Kopf Cöhl und schneid ihm den Strunck aus, und leg ihn in siedend heißes wasser, und laße ihn nur so ein quartir stund stehen, und wieder aus dem wasser, nim also das übrige Kraut so aus dem Kohl geschnitten worden, schneid es klein, und nim noch von ein stück fleisch so das beste ist, ein 1/4 Pfund, es muß aber roh sein, und hacke es ganz klein, mit ein wenig Mergel, 2 Eyerklar, und Rosmarin, oder andere würzige Kräuter, die man gerne mag, mische das alles durcheinander, und fülle es in den grossen Kohlstrunck wieder ein, binde ihn mit einem faden zu, und lasse ihn in einer guten Fleischbrühe sieden, und wann er gesotten ist, so nim ein halb Pfund Butter in einen Topf, schneid ein gut theil Zwiebel darein, und ein löffel voll Mehl, röste es schön braun, thu den Kohl darein und laß ihn noch eine zeit also liegen, darnach richte ihn auf."

English Translation

"No 291. To prepare a stuffed savoy cabbage. Take a large head of cabbage and cut out the core, and place it in boiling hot water, and let it sit there for about a quarter of an hour, then remove it from the water. Take the remaining cabbage that was cut from the main head, chop it finely, and also take about a quarter pound of the best piece of meat, which must be raw, and chop it very finely, along with a little marrow, 2 egg whites, and rosemary or other aromatic herbs as you like. Mix all of this together and fill it back into the large cabbage where the core was removed. Tie it up with string, and let it simmer in a good meat broth. When it is cooked, take half a pound of butter in a pot, add a good amount of chopped onion and a spoonful of flour, roast it nicely brown, then put the cabbage in and let it sit in there for a while, then serve it up."

Note on the Original Text

The recipe was written in pre-standard German with a conversational, experiential style typical of early modern manuscript cookbooks. Abbreviations and spelling reflect regional dialects and the lack of uniform orthography; units are ambiguous, often requiring the cook's judgment. Ingredients are stated sequentially, often as the action arises, not in an ingredient list. Instructions focus on key actions, assuming foundational kitchen knowledge. Words like 'Strunck' (core), 'Mergel' (marrow), and the phrasing for eggs (generally 'Eyerklar' for egg white) may appear odd to modern readers. Quantities such as 'ein Stück Fleisch' are approximate and rely on the cook’s intuition and the size of the original cabbage used.

Modern Kitchen Interpretation

Recipe's Origin

Koch Puech - Click to view recipe in book

Title

Koch Puech (1696)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1696

Publisher

Unknown

Background

A sumptuous journey for the adventurous palate, this splendid 17th-century cookbook boasts over 1,350 rare and prized recipes—ranging from hearty pies and luscious cakes to savory aspics, exquisite soups, and creative fish dishes. A true treasure trove for any culinary enthusiast seeking both variety and sophistication.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a 1696 German manuscript known as the 'Koch Puech,' an early modern cookbook brimming with more than 1,350 recipes, both rare and refined. Such books were essential kitchen companions for the aristocracy and burgeoning bourgeois households of the time, distilling both regional and courtly culinary know-how. The method encapsulates the emerging trend for 'stuffed' foods—visual flair, economy, and rich flavors all bundled into one dish, making good use of leftovers and expensive ingredients like fresh meat and marrow. Cabbage, a winter staple, reflects both practicality and ingenuity in early modern central European cookery.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In late 17th-century kitchens, cooks relied on large sharp knives and wooden chopping boards to break down cabbages and meats, and a sturdy mortar and pestle for mincing, or sometimes a cleaver for rough chopping. Iron pots or copper cauldrons were used for blanching and simmering, suspended over open hearth fires. For sautéing onions and making the roux-like sauce, a heavy-bottomed clay or metal pot would be set at the edge of the hearth or over coals. Linen or hemp kitchen twine was used for binding and securing the stuffed cabbage during cooking.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

Servings

Ingredients

1 large head white cabbage (ca. 2.6 lb)
4.5 oz raw beef (or veal or pork) (lean cut, minced)
1 tbsp bone marrow (or 1 tbsp unsalted butter as substitute)
2 egg whites
1 tsp rosemary (or a mix of favorite savory herbs)
Salt and pepper to taste
Kitchen twine
4 1/4 cups beef or meat stock
9 oz unsalted butter
2 large onions, thinly sliced
1 tbsp wheat flour

Instructions

Begin by taking one large head of white cabbage (about 2.6 lb).
Remove the core carefully, keeping the head as intact as possible.
Blanch the cabbage in boiling water for 15 minutes, then lift it out and let it drain.
From what was cored out, finely chop the inner cabbage.
Mince 4.5 oz of raw beef (or another lean meat) very finely.
Mix this with the chopped cabbage, a small spoonful of marrow (you can substitute with 1 tbsp softened unsalted butter), the whites of two eggs, and a teaspoon of rosemary or another flavorful herb of your choice.
Season with salt and pepper if desired.
Stuff this mixture back into the hollowed cabbage head, then tie it back together securely with kitchen twine.
Simmer the stuffed cabbage gently in about 4 1/4 cups of good meat broth for 45 minutes until tender.
Meanwhile, melt 9 oz of butter in a large pot, add two thinly sliced onions and fry until soft and lightly colored.
Stir in a tablespoon of flour and cook until it turns light brown.
Carefully add the cooked cabbage head to this mixture and let sit, off heat, for 10–15 minutes to absorb the flavors.
Serve warm, cut in thick slices.

Estimated Calories

430 per serving

Cooking Estimates

You will need about 20 minutes to prepare everything, including chopping and mixing. Cooking takes about 1 hour in total: 15 minutes to blanch the cabbage and 45 minutes to simmer the stuffed cabbage. This recipe makes about 6 servings, with each serving having around 430 calories.