Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 46 stuffed cabbage
- 1 small onion
- 2 eggs
- 1 tbs
- pepper
- salt
Directions
Wash and clean beets; bake J of an hour, turning them often with knife instead of fork so as to not let juice out. When done remove skins and serve with butter, salt and pepper on the slices. Mrs. J. F. Willis.
STUFFED CABBAGE. Select a hard cabbage; cut out the root end in shape of a lid. Scoop out the cabbage, making a space for the meat but leaving thick enough walls. Then wash the cabbage thoroughly. Mince fine or put through a grinder twice, | lb. lean pork and J lb. lean beef (for small sized cabbage); season with 1 small onion; pepper and salt; 2 eggs; 1 tbs. of flour and a little sweet milk to shape into a loaf, not too soft; stir all well together; fill the cavity of the cabbage, packing tightly and smooth; put on the lid and tie up tight in a linen cloth. Boil slowly in a large kettle covered with water for 4 to 5 hours, according to size of cabbage and filling. Serve hot immediately, slicing as wanted with hot butter for sauce.
Mrs. J. A. Gregg, Burlington, Iowa.