nut-freesoy-freefish-freeshellfish-free

Stuffed Cabbage

Name: Stuffed Cabbage
Yield: 3 servings
Ingredients: one pound of good pork sausage; one cup bread crumbs; one sweet pepper cut into fine ribbons; one onion; a little parsley; one egg; a little water or milk

From Scientific cooking with scientific methods, 1911

Serves 3

Presented as published in 1911. 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

633Calories

31 gProtein

35 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories633 kcal

Protein31 g

Carbohydrates35 g

Fiber3.5 g

Sugars6.9 g

Total Fat41 g

Saturated Fat12 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.8 g

Omega-30.2 g

Cholesterol168 mg

Sodium1413 mg

Potassium753 mg

Calcium115 mg

Iron4.3 mg

Magnesium54 mg

Phosphorus321 mg

Zinc4 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D2.5 mcg

Vitamin C50 mg

Vitamin A110 mcg

Vitamin E1.9 mg

Vitamin K143 mcg

Vitamin B60.5 mg

Vitamin B121.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate76 mcg

Choline140 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 73. The excerpt below is the record exactly as published.

Stuffed Cabbage. Cut out stalk end of head of cabbage, leaving a hollow in the shell. Make a stuffing with one pound of good pork sausage, one cup bread crumbs, one sweet pepper cut into fine ribbons, one onion, a little parsley, and one egg. Moisten with a little water or milk

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