Stuffed Cabbage
From How to cook vegetables, 1911
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
764Calories
30 gProtein
89 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein30 g
Carbohydrates89 g
Fiber8.5 g
Sugars16 g
Total Fat33 g
Saturated Fat9.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol74 mg
Sodium1734 mg
Potassium3011 mg
Calcium470 mg
Iron3.5 mg
Magnesium180 mg
Phosphorus552 mg
Zinc4.6 mg
Copper0.4 mg
Manganese2.7 mg
Vitamin D1.3 mcg
Vitamin C383 mg
Vitamin A541 mcg
Vitamin E1.4 mg
Vitamin K606 mcg
Vitamin B61.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate79 mcg
Choline89 mg
Caffeine0 mg
Water1305 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.
Stuffed Cabbage. Take a large firm cabbage, pull off the outside leaves, and boil in salted water for 10 minutes ; drain and cool. Prepare the stuffing with sausage meat, season with fine herbs, some peeled and chopped shal- lots previously tossed in butter, finely-chopped parsley, and mushrooms. Fill the centre of the cabbage with the stuffing, and surround with thinly-cut slices of bacon, and tie on with string. Place the cabbage in a stew-pan, with a carrot, 2 peeled onions stuck with 2 cloves, and a bouquet-garni
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