Cabbage with Apples (German Dish)
From How to cook vegetables, 1911
Presented as published in 1911. 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
554Calories
3 gProtein
4 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein3 g
Carbohydrates4.2 g
Fiber0 g
Sugars1.9 g
Total Fat58 g
Saturated Fat23 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.6 g
Cholesterol57 mg
Sodium169 mg
Potassium124 mg
Calcium3.5 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0.2 mg
Vitamin A1.2 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate5.9 mcg
Choline39 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.
Cabbage with Apples ( German Dish). Select one or two large firm white-hearted cabbages ; trim, wash, and shred them as finely as possible ; peel 3 large sour cooking apples, cut them into thin slices, and remove the cores. Melt about 2 oz. of butter or lard in a large stoneware stew-pan, line the bottom with thin slices of bacon, put in the cabbage and apples well mingled, cover with slices of lean raw ham, place a few bits of butter here and there on top, and bake in a moderately heated oven for about 3 hours (see that the stew-pan is well covered). Add a gill of rich stock and a dash of vinegar, and season to taste with salt, pepper, and nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.