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Stuffed Cabbage
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
36Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories36 kcal
Protein1.8 g
Carbohydrates8.1 g
Fiber3.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium27 mg
Potassium369 mg
Calcium71 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate86 mcg
Water139 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 124. The excerpt below is the record exactly as published.
Stuffed Cabbage Trim off the outer leaves and remove the heart from a fine head of tender young cabbage, so as to leave a shell of cabbage ■about 1 inch thick. Fill the cavity with cold, chopped chicken, veal, pork or beef, mixed with a little cold chopped potatoes, if liked, also the beaten yolk of an egg, and seasoned well with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.