Egyptian Cabbage

Name: Egyptian Cabbage
Ingredients: Parboil 2 cabbage in salted water; drain and stuff with chopped cooked mutton; Mix with chopped ham; i onion; and 3 sprigs of parsley chopped fine; Add ^ cup of cooked rice; salt and pepper to taste

From 365 foreign dishes, 1908

Presented as published in 1908. 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

743Calories

22 gProtein

154 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories743 kcal

Protein22 g

Carbohydrates154 g

Fiber3.1 g

Sugars6.5 g

Total Fat4.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium300 mg

Potassium4009 mg

Calcium804 mg

Iron2.9 mg

Magnesium279 mg

Phosphorus569 mg

Zinc4.6 mg

Copper0.1 mg

Manganese5.1 mg

Vitamin D0 mcg

Vitamin C744 mg

Vitamin A25 mcg

Vitamin E0.1 mg

Vitamin K1168 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate89 mcg

Choline12 mg

Caffeine0 mg

Water1854 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 2. The excerpt below is the record exactly as published.

Egyptian Cabbage. Parboil 2 cabbage ia salted water ; drain and stuff with chopped cooked mutton. Mix with chopped ham, i onion and 3 sprigs of parsley chopped fine. Add ^ cup of cooked rice, salt and pepper to taste

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