Germanside

Red Cabbage (Flemish)

Name: Red Cabbage (Flemish)
Cuisine: German
Ingredients: 4 onions; 1 large red cabbage; 6 chopped apples; 1 tablespoonful of rice; 2 cups of water; 1 dessert-spoonful of vinegar; 1 teaspoonful of sugar; lyi teaspoonfuls of salt

From Allied cookery, 1916

Presented as published in 1916. 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

815Calories

10 gProtein

207 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories815 kcal

Protein10 g

Carbohydrates207 g

Fiber24 g

Sugars139 g

Total Fat2.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium3539 mg

Potassium1866 mg

Calcium212 mg

Iron2.5 mg

Magnesium111 mg

Phosphorus306 mg

Zinc1.7 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C88 mg

Vitamin A22 mcg

Vitamin E0.7 mg

Vitamin K8.9 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.1 mg

Folate140 mcg

Choline74 mg

Caffeine0 mg

Water1945 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 26. The excerpt below is the record exactly as published.

RED CABBAGE (Flemish) Chop 4 onions and cook in i tablespoonful of butter, add i large red cabbage chopped. Cover this with 6 chopped apples, next add i tablespoon- ful of rice, 2 cups of water, i dessert-spoonful of vinegar, i teaspoonful of sugar, lyi teaspoonfuls of salt

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