Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: 1 small head of cabbage; 1 cup stock; 1 cup rice; 2 tablespoons olive oil; 1-3 pound mutton; 2 cups water; 2^ cups tomato sauce; salt, pepper; salt, pepper

From War cook book, 1918

Serve with sauce.

Presented as published in 1918. 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

1437Calories

58 gProtein

229 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1437 kcal

Protein58 g

Carbohydrates229 g

Fiber33 g

Sugars22 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat31 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol105 mg

Sodium2817 mg

Potassium4957 mg

Calcium612 mg

Iron22 mg

Magnesium331 mg

Phosphorus831 mg

Zinc9.9 mg

Copper1.3 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C515 mg

Vitamin A54 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B61.3 mg

Vitamin B123.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate951 mcg

Choline10 mg

Caffeine0 mg

Water1970 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 26. The excerpt below is the record exactly as published.

STUFT^ED CABBAGE. 1 small head of cabbage 1 cup stock 1 cup rice 2 tablespoons olive oil 1-3 pound mutton 2 cups water 2^ cups tomato sauce salt, pepper

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