Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
236
Calories
24g
Protein
6g
Fat
21g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1 cup sour cream
- 2 tablespoons sugar
- 2 eggs
- pepper
- salt
- vinegar
Directions
1
Chop cabbage; boil in salted water until tender; add cream, butter, pepper and salt.
2
CREAM CABBAGE, (WILTED).
3
1 cup sour cream, 2 tablespoons sugar, 2 eggs, a little vinegar; scald the cream and eggs together and add vinegar to taste; chop or slice the cabbage ;. sprinkle with salt and pepper and wilt in the oven; then squeeze ovit the liquor from the cabbage and cover with the dressing. Mrs. D. L. Gerould.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive