Stuffed Cabbage
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serves 4 amply. Tie a short piece of string around cabbage to hold together while cooking.
Presented as published in 1957. 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
1337Calories
120 gProtein
65 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1337 kcal
Protein120 g
Carbohydrates65 g
Fiber23 g
Sugars6.4 g
Total Fat67 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat9.4 g
Omega-30.3 g
Cholesterol354 mg
Sodium581 mg
Potassium4074 mg
Calcium749 mg
Iron9.3 mg
Magnesium249 mg
Phosphorus1361 mg
Zinc16 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D4.5 mcg
Vitamin C470 mg
Vitamin A72 mcg
Vitamin E1 mg
Vitamin K0.6 mcg
Vitamin B63.3 mg
Vitamin B123 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)39 mg
Folate542 mcg
Choline315 mg
Caffeine0 mg
Water1321 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 60. The excerpt below is the record exactly as published.
STUFFED CABBAGE Cut cabbage head in two. Hollow out center to about size of baseball. Fill center with ground beef or _ "hamburger" that has been seasoned with salt, pepper, diced onion, and celery. Put cabbage halves together as a "meat ball" — place in pressure cooker. Cook about 20 minutes at 15 lbs. pressure. Requires medium head of cabbage, about 1 lb. of ground meat, a small onion, and about 2 stalks of celery
Cook this with the app: pantry check, scaling, and the assistant.