Title: Peasant-Style Cornish Hens
Category: Poultry
Cuisine: American
Source: The Good Housekeeping Cookbook, (c) 1973, p. 199
Servings: 4
ABOUT 2 HOURS BEFORE SERVING:
In Dutch oven over high heat, heat 1.4 cups water and 1 teaspoon salt to boiling. Add cabbage leaves; cover and cook 3 to 5 minutes until leaves become limp. Remove cabbage; set aside. Reserve liquid.
In same covered Dutch oven over medium heat, cook sausages and 1/4 cup water for 5 minutes; uncover and brown sausages well. Meanwhile, rub 1 teaspoon salt, pepper and ginger into hens.
Drain sausages; discard all but 2 tablespoons fat. Remove giblets and neck from hens. Cook hens in hot fat until golden on all sides. Remove and set aside.
Preheat oven to 375F. Spoon fat from Dutch oven; stir in reserved liquid. Line bottom of Dutch oven with half of cabbage leaves, overlapping slightly; place hens on top and cover with remaining leaves.
Cut sausages into chunks; tuck around cabbage with carrots. Cover; bake 1 hour or until hens are tender, basting often.