Stuffed Cabbages à la Russe

Name: Stuffed Cabbages à la Russe
Ingredients: a finely-chopped onion; butter; some chopped mushrooms; parsley; salt; pepper; a pinch of grated nutmeg; two or three tablespoonsful of semolina; the finest outside leaves off your cabbages

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

118Calories

4 gProtein

26 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories118 kcal

Protein3.6 g

Carbohydrates26 g

Fiber3.1 g

Sugars6.4 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6 mg

Potassium247 mg

Calcium37 mg

Iron0.6 mg

Magnesium21 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate56 mcg

Choline9.2 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 138. The excerpt below is the record exactly as published.

Stuffed cabbages à la russe. Pluviers aux truffes, Stewed plovers and truffes. Soles farcies. Stuffed soles. Pouding de navets, Turnip pudding. Gâteau d'amandes. Almond cake. Stuffed cabbages à la Russe. Warm a finely-chopped onion in butter, do not let it brown, add some chopped mushrooms, parsley, salt, pepper, a pinch of grated nutmeg, and two or three tablespoonsful of semolina, and when done, take the saucepan off the fire. Pluck the finest outside leaves off your cabbages

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