Pickled Cabbage
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Pickled cabbage is often eaten with cheese and is a favorite among the poorer classes.
Presented as published in 1880. 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
481Calories
10 gProtein
106 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein10 g
Carbohydrates106 g
Fiber7.9 g
Sugars1.8 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1080 mg
Potassium696 mg
Calcium310 mg
Iron32 mg
Magnesium61 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate143 mcg
Choline33 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 37. The excerpt below is the record exactly as published.
Pickled cabbage is sold in bottles and in jars. _ It is usually eaten plain with cold meat, but can be used for otlier purposes, especially qs an additjon to ornamental dishes, hashes, 21 HOUSEKEEPER'S GUIDE. and stews. In using pickled cabbage for hashes, it will often be found that an objection to it is that it is too acid. When the acidity is ob- jected to, soak the pickled cabbage for a short time in boiling water ; then pile up the hash in the centre of the dish, take out the cabbage from the boiling water, which will in itself be sufficient to make the cabbage hot, press the cab- bage in a cloth, pile it on the top of the hash, and serve. It will be often found that in the houses of working men there is a great objection to warmed-up meat of every description. Too often this is owing to the, ignorance of the wife on the subject of elementary cooking. There is one very common dish to be met with — viz. , boiled beef, with carrots and turnips. Pickled cabbage forms an excellent medium of warming up this, as follows : Warm the pickled cabbage as we have said in boiling water, cut the boiled beef in slices, warm it up in a little of the water in which it was boiled on the previous day. Then place the cabbage on the top of the beef and serve it with some boiled potatoes.
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