Red Cabbage (Rotkohl)
From German cookery for the English kitchen, 1906
Serves 6 persons.
Presented as published in 1906. 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
1833Calories
18 gProtein
177 gCarbs
118 gFat
Full nutrition (33 nutrients)
Calories1833 kcal
Protein18 g
Carbohydrates177 g
Fiber1.4 g
Sugars57 g
Total Fat118 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Cholesterol108 mg
Sodium316 mg
Potassium3855 mg
Calcium786 mg
Iron1.5 mg
Magnesium262 mg
Phosphorus505 mg
Zinc4 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D2.8 mcg
Vitamin C734 mg
Vitamin A1.5 mcg
Vitamin E0.7 mg
Vitamin K1078 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline56 mg
Caffeine0 mg
Water2209 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 58. The excerpt below is the record exactly as published.
Salt. I teaspoonful chopped parsley, i ,, ,, onion. 3 lbs. Brussels sprouts. 3 oz. butter. I tablespoonful flour. I pint stock. A pinch of nutmeg. Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them. Brown an oz. of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for \ hour. Rosenkohl gebaoken. (Baked Brussels Sprouts.) For 6 Persons. Time of Preparation : 2 hours. Ingredients as in last recipe. Boil the sprouts till tender and drain on a sieve. Prepare the sauce similarly and boil down to ^ pint. Beat the yolk of i ^gg and a gill of sour cream well together, thicken with J tea- spoonful flour and add to the sauce. Fill a china mould with the sprouts, pour over them the sauce, sprinkle grated roll and Parmesan cheese on top and bake 15 minutes in a hot oven. For 6 Persons. 4 lbs. cabbage. 4 oz. lard. 2 oz. sugar. I pint water. I potato. Rotkohl. (Red Cabbage.) Time of Preparation : 2 hours. 2 teaspoonsful ground carra- way seed. \ teaspoonsful chopped onion. 2 apples or pears. Vinegar
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