Stuffed Bell Peppers (Cabbage Version)

Name: Stuffed Bell Peppers (Cabbage Version)
Ingredients: 4% pints of chopped cabbage (1 medium sized head); 2 dozen bell peppers, green; 2 tablespoons celery seed; 3 tablespoons white mustard seed; % cup salt

From Grange cook book and household guide, 1940

Mrs. Tom Gowan, Pleasant Garden Grange

Presented as published in 1940. 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

1370Calories

53 gProtein

287 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1370 kcal

Protein53 g

Carbohydrates287 g

Fiber82 g

Sugars0.1 g

Total Fat11 g

Saturated Fat0.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat2.3 g

Cholesterol0 mg

Sodium56384 mg

Potassium11071 mg

Calcium1528 mg

Iron25 mg

Magnesium697 mg

Phosphorus1154 mg

Zinc9.4 mg

Copper2.8 mg

Manganese8.1 mg

Vitamin D0 mcg

Vitamin C4616 mg

Vitamin A122 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B611 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)29 mg

Folate1954 mcg

Choline3.8 mg

Caffeine0 mg

Water5260 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 8. The excerpt below is the record exactly as published.

2 tablespoons celery seed medium sized head) 3 tablespoons white mustard seed 2 dozen bell peppers, green % cup salt

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