Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 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
- one head of cabbage allow one-half pound of salt pork
- one large spanish onion
- 85 cabbage
- one-half pound of salt pork
- salt
- cayenne
Directions
Slice one large Spanish onion, sprinkle with salt. Saute in melted butter until brown on each side. Serve on rounds of buttered toast.
Cut cabbage in quarters. Pull open the leaves. Let stand in cold salted water thirty minutes. To one head of cabbage allow one-half pound of salt pork or bacon. Put meat in kettle of cold water, when boiling put in cabbage cut from the stalk. Cook in uncovered vessel for one-half hour. When done drain, season with salt and cayenne pep- per, pile on platter, put meat in center and serve,
CABBAGE NO. 2 (CREAMED).
Cut fine, let stand in water awhile, put into vessel of boiling water with salt. Cook ten minutes. Drain, add enough boiling water to cover and cook ten minutes more. Drain. Have ready white sauce, put into cabbage, season and serve hot. Can put in baking dish covered with but- tered bread crumbs and run into oven and brown.