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Stewed White Cabbage

Name: Stewed White Cabbage
Yield: 6 servings
Ingredients: 4 lbs. of white cabbage; 1 tbsp. of flour; 5 qts. of water; 1/2 lb. of drippings; 1 tbsp. of sugar; 1 pt. of bouillon or water; 3 — 5 tbsp. of vinegar

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

354Calories

0 gProtein

3 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories354 kcal

Protein0.1 g

Carbohydrates3.1 g

Fiber0 g

Sugars2.1 g

Total Fat38 g

Saturated Fat11 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.7 g

Cholesterol39 mg

Sodium25 mg

Potassium9.9 mg

Calcium32 mg

Iron0.1 mg

Magnesium9.9 mg

Phosphorus1.7 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.1 mcg

Choline46 mg

Caffeine0 mg

Water874 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 92. The excerpt below is the record exactly as published.

STEWED WHITE CABBAGE. Quantity for 6 Persons. 4 lbs. of white cabbage 1 tbsp. of flour 5 qts. of water 1 pinch of pepper % lb. of drippings Salt to taste 1 tbsp. of sugar 1 pt. of bouillon or water 3 — 5 tbsp. of vinegar

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