Jewish Stewed Cabbage

Name: Jewish Stewed Cabbage
Ingredients: a red cabbage; 1 tablespoonful of drippings; 2 apples; 1 onion chopped fine; 1 tablespoonful of flour; 0.25 cup of water; vinegar; salt; pepper; sugar; 0.25 cup of red wine

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

709Calories

12 gProtein

125 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories709 kcal

Protein12 g

Carbohydrates125 g

Fiber7.2 g

Sugars43 g

Total Fat16 g

Saturated Fat3.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.1 g

Cholesterol13 mg

Sodium155 mg

Potassium2492 mg

Calcium437 mg

Iron1.9 mg

Magnesium164 mg

Phosphorus347 mg

Zinc2.5 mg

Copper0.2 mg

Manganese2.7 mg

Vitamin D0.6 mcg

Vitamin C388 mg

Vitamin A7.2 mcg

Vitamin E0.6 mg

Vitamin K538 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate42 mcg

Choline40 mg

Caffeine0 mg

Water1383 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 33. The excerpt below is the record exactly as published.

Jewish Stewed Cabbage. Shied a red cabbage very fine. Heat a tablespoonfuls of drippings in a pan ; add the cabbage ; cover and let stew with 2 apples, and I onion chopped fine. Then brown I tablespoonful of flour in hot butter; add J4 cup of water mixed with vinegar. Season with salt, pepper and sugar

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