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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- half cup good vinegar
- a head of cabbage
- three eggs
- salt
- pepper
- vinegar
Directions
Mrs. W. A. Croffut, New York City.
Take a large, fresh cabbage and cut out the heart ; fill the vacancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of egg. Then tie the cab- bage firmly together and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats.
STEWED CABBAGE WITH EGGS. Slice down a head of cabbage, put in a stew-pan already prepared with a very little water ; butter, salt and pepper; cover and stew about twenty minutes, taking care not to let it burn ; beat and strain three eggs, add half cup good vinegar (beat while pouring in vinegar), then turn mixture on cabbage, stirring briskly all the time. Serve immediately. Sour cream may be used instead of eggs and vinegar. To fry, slice, season, cover, stir frequently and fry twenty minutes.