Cabbage
From The galley guide, 1923
To prevent odor, place newspaper over the pot before covering.
Presented as published in 1923. 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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7144 mg
Potassium1864 mg
Calcium381 mg
Iron0.7 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water827 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 30. The excerpt below is the record exactly as published.
Cabbage. Remove outside leaves, cut in quarters and cut out the center stalk. Cut the head in quarters and soak 30 min. in cold water before cooking. To a kettle full of boiling water add 1 tablespoon salt and Yz teaspoon soda. Boil 30 min. to 1 hr., depending on size of cabbage. To prevent the unpleasant odor usually emanating from cooking cabbage place several thicknesses of newspaper over the top of the pot and the cover over that. The paper will absorb the steam and the smell. When cabbage is cooked chop it up fine and season with butter, salt and pepper
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