Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: 1 large head cabbage; 1 pound meat (ground chuck); ey cupwraw rice; 1 teaspoon salt; % teaspoon pepper; 1 teaspoon dried mint; 1 clove mashed; 3 lemons

From Shallowford cookery, 1951

Serves six as a main dish.

Presented as published in 1951. 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

1794Calories

147 gProtein

150 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1794 kcal

Protein147 g

Carbohydrates150 g

Fiber30 g

Sugars7.5 g

Total Fat73 g

Saturated Fat27 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol404 mg

Sodium2907 mg

Potassium4573 mg

Calcium619 mg

Iron21 mg

Magnesium301 mg

Phosphorus1434 mg

Zinc33 mg

Copper1 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C619 mg

Vitamin A74 mcg

Vitamin E1 mg

Vitamin K9.6 mcg

Vitamin B63.1 mg

Vitamin B1213 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)33 mg

Folate594 mcg

Choline430 mg

Caffeine0 mg

Water1366 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 4. The excerpt below is the record exactly as published.

Stuffed Cabbage 1 large head cabbage 1 teaspoon dried 1 pound meat (ground chuck) mint ey cupwraw rice 2 teaspoons salt 1 teaspoon salt 1 clove mashed % teaspoon pepper garlic 3 lemons

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