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Stewed Red Cabbage
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Add more boiling water if it gets too dry.
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
334Calories
4 gProtein
46 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories334 kcal
Protein3.7 g
Carbohydrates46 g
Fiber3.9 g
Sugars19 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.4 g
Cholesterol14 mg
Sodium2611 mg
Potassium293 mg
Calcium120 mg
Iron8.3 mg
Magnesium25 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate60 mcg
Choline29 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 124. The excerpt below is the record exactly as published.
Stewed Red Cabbage Trim a small head of red cabbage and shavo ^^ne. Put into a granite kettle 1 heaping tablesp lard or drippings, and when hot put in the shaved cabbage, and a small onion pierced with 3 or 4 whole cloves, 1 teasp salt, 1 tablesp sugar, i/^ cup boiling water, and scant ^/4 cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.