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Stuffed Cabbage
From Practical household cookery, 1891
Serves 3
Serve with gravy in a sauce-boat.
Presented as published in 1891. 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
494Calories
60 gProtein
18 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein60 g
Carbohydrates18 g
Fiber9 g
Sugars0 g
Total Fat21 g
Saturated Fat7.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol194 mg
Sodium2931 mg
Potassium1220 mg
Calcium138 mg
Iron3.6 mg
Magnesium123 mg
Phosphorus564 mg
Zinc8.9 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C51 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B61.1 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate162 mcg
Choline210 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 161. The excerpt below is the record exactly as published.
STUFFED CABBAGE. Pick out all the nice leaves of a big savoy cabbage; wash these well and blanch them in boiling salt water for five minutes, then drain and wipe them dry, lay them flat on the table in the form of a ten- inch square. Chop up in small dice one pound of cooked veal and a quarter of a pound of cooked ham, and mince very fine a clove of garlic ; then mix these with half a pound of plain boiled rice, season with salt
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