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Polish Stuffed Cabbage
Book Information
The Professional Chef (8th Edition)
Page: 665
Ingredients
Bay Leaf
Beef Bottom Round
Bread Crumbs
Carrot
Celery
Egg
Heavy Cream
Nutmeg
Onion
Pork Shoulder
Savoy Cabbage
Slab Bacon
Tomato Sauce (page 384)
Veal Breast
White Beef Stock (page 351)
Tags
Braising and Stewing