Stewed Red Cabbage

Name: Stewed Red Cabbage
Ingredients: 1 red cabbage; 1 apple (sour); 2 oz. dripping; 1 teaspoonful salt; 5 teaspoonful pepper; 1 dessertspoonful castor sugar; 1 tablespoonful vinegar

From Dainty dinners and dishes for Jewish families, 1907

Best cooked in an earthenware saucepan.

Presented as published in 1907. 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

645Calories

2 gProtein

35 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories645 kcal

Protein1.7 g

Carbohydrates35 g

Fiber5.3 g

Sugars22 g

Total Fat57 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol58 mg

Sodium2336 mg

Potassium317 mg

Calcium63 mg

Iron1.3 mg

Magnesium27 mg

Phosphorus39 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D2.7 mcg

Vitamin C7.2 mg

Vitamin A6.7 mcg

Vitamin E1.9 mg

Vitamin K20 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate2 mcg

Choline77 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 37. The excerpt below is the record exactly as published.

STEWED RED CABBAGE. 1 red cabbage. 1 apple (sour). 2 oz. dripping. 1 teaspoonful salt. Choux Rouges Et lives. 5 teaspoonful pepper. 1 dessertspoonful castor sugar. 1 tablespoonful vinegar

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