Cabbage and Sweet Potatoes

Name: Cabbage and Sweet Potatoes
Ingredients: the cabbage; the sweet potatoes; the lard or oil; the remaining salt; the remaining pepper

From Practical West African cookery, 1910

Stuffed eggs in batter, fried tomatoes, egg plant, cucumber fritters, fowl fritters, or fowl croquettes served on top of the cabbage make a substantial dish.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

638Calories

16 gProtein

135 gCarbs

4 gFat

Full nutrition (25 nutrients)

Calories638 kcal

Protein16 g

Carbohydrates135 g

Sugars27 g

Total Fat3.7 g

Saturated Fat0.9 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat3.4 g

Omega-31 g

Sodium145 mg

Potassium4048 mg

Calcium476 mg

Iron2.4 mg

Magnesium211 mg

Phosphorus407 mg

Zinc3.4 mg

Copper0.8 mg

Manganese4.1 mg

Vitamin C429 mg

Vitamin E2.4 mg

Vitamin K535 mcg

Vitamin B61.8 mg

Thiamin (B1)0.2 mg

Niacin (B3)1.9 mg

Water1184 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 59. The excerpt below is the record exactly as published.

the cabbage, carefully draining it and pressing out the water ; chop it, not too finely, and mix with the sweet potatoes. 4. Put the lard or oil into the flat saucepan and when quite hot and singing put in the cabbage and potatoes, keep moving them with a fork till the fat is absorbed and they brown slightly, dust with the remaining salt

Cook this with the app: pantry check, scaling, and the assistant.