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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Lamb with big cabbage leaves. Prepare, boil the meat like I told you to, make small cabbage leaf slices, poach it, put it next to the boiled meat then cook it, add some spices and serve it when it's time. You may cook these cabbages with beef or lamb.