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Stuffed Cabbage
From Buckeye cookery, 1892
Serves 4
This is a delicious dish and useful for using up cold meats.
Presented as published in 1892. 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
174Calories
15 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein15 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat5.7 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium102 mg
Potassium669 mg
Calcium110 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus205 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C91 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K134 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate14 mcg
Choline37 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 188. The excerpt below is the record exactly as published.
STUFFED CABBAGE. Take a large, fresh cabbage and cut out heart; fill vacancy with stuffing made. of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.