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Stuffed Cabbage
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
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
615Calories
75 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein75 g
Carbohydrates2.9 g
Fiber1.2 g
Sugars0 g
Total Fat32 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Cholesterol270 mg
Sodium215 mg
Potassium892 mg
Calcium76 mg
Iron3 mg
Magnesium69 mg
Phosphorus577 mg
Zinc11 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A3 mcg
Vitamin E1.9 mg
Vitamin K16 mcg
Vitamin B60.8 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate64 mcg
Choline277 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 47. The excerpt below is the record exactly as published.
STUFFED CABBAGE— Cut the stalk out of two or more young cabbages and fill with a stuffing made from cooked veal, chopped or ground very fine, seasoned well with salt and pepper, and mixed with the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.