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Stuffed Cabbage
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Gertrude Schofield.
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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories9.9 kcal
Protein0.9 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.9 mg
Sodium7.8 mg
Potassium17 mg
Calcium5 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus7.4 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 25. The excerpt below is the record exactly as published.
Stuffed Cabbag’e. Soak a cabbage in salt and cold water until quite clean; then cut out the core, and fill with a good mince consisting of veal, chicken and ham chopped 55 IN AID OF THE FUND FOR THE REMOVAL OF very fine. Tie the cabbage up securely (with tape is best) and put into a saucepan with a little gravy
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