Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: Soak rice and wash 2 times.; mix ground meat; milk; 1 onion, chopped; 1 can sauerkraut; Melt 1/2 cup grease; add flour to brown.

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. 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

1183Calories

77 gProtein

170 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1183 kcal

Protein77 g

Carbohydrates170 g

Fiber5 g

Sugars12 g

Total Fat19 g

Saturated Fat7.3 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol192 mg

Sodium252 mg

Potassium1523 mg

Calcium393 mg

Iron18 mg

Magnesium143 mg

Phosphorus1017 mg

Zinc11 mg

Copper0.9 mg

Manganese2.2 mg

Vitamin D2.3 mcg

Vitamin C5 mg

Vitamin A81 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B62.1 mg

Vitamin B1217 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)26 mg

Folate479 mcg

Choline54 mg

Caffeine0 mg

Water547 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 3. The excerpt below is the record exactly as published.

1 onion, chopped 1 can sauerkraut Soak rice and wash 2 times. Brown rice in grease. Scald cabbage leaves until soft. In bowl, mix ground meat, rice, milk, salt, pepper and onion. Mix well. Drop mixture on cabbage leaves and fold. Put in pressure cooker or large pot with sauerkraut and melted grease and flour mixture. (Melt 1/2 cup grease; add flour to brown.

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