Kopustal (Stuffed Cabbage Rolls)
From Foods of the foreign-born in relation to health, 1922
Or bake in oven with hot sauce for forty minutes.
Presented as published in 1922. 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
2165Calories
137 gProtein
207 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories2165 kcal
Protein137 g
Carbohydrates207 g
Fiber6 g
Sugars7.2 g
Total Fat84 g
Saturated Fat29 g
Monounsaturated Fat33 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol695 mg
Sodium1354 mg
Potassium3857 mg
Calcium723 mg
Iron18 mg
Magnesium303 mg
Phosphorus1652 mg
Zinc22 mg
Copper0.9 mg
Manganese4.3 mg
Vitamin D4 mcg
Vitamin C363 mg
Vitamin A167 mcg
Vitamin E2.2 mg
Vitamin K545 mcg
Vitamin B64.3 mg
Vitamin B128.6 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)36 mg
Folate381 mcg
Choline583 mg
Caffeine0 mg
Water1237 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 25. The excerpt below is the record exactly as published.
Kopustal (Stu£Fed Cabbage Rolls) One head cabbage, one-half pound each of pork and beef, ground, one cup bread crumbs, two ^gs, one-half cup rice, two tablespoons lard. Mix pork, beef, eggs, and bread crumbs together, mix- ing well; add the parboiled rice; season well with salt, pepper, and paprika. Place in crisp cabbage leaves, using toothpicks to hold together. Boil at least thirty-five minutes. Then place in oven until brown. Keep in oven (slow) at least twenty minutes. Serve with tomato sauce. Or bake in oven with hot sauce for forty minutes. Strudel (Noodle) Four large potatoes, two cups flour, two eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.