{"id":7007,"slug":"stewed-cabbage","title":"STEWED CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cabbage","water","salt","one tablespoon of drippings","one-fourth of an onion","one tablespoon of flour","one-half pint of soup stock","pepper"],"ingredients_norm":["cabbage","water","salt","dripping","fourth of onion","flour","soup stock","pepper"],"steps":["Clean and drain cabbage, cut in small pieces and boil until tender.","Drain and rinse in cold water; chop fine.","Heat one tablespoon of drippings in spider, one-fourth of an onion cut fine and one tablespoon of flour; brown all together.","Add one-half pint of soup stock, add cabbage and cook ten minutes longer.","Salt and pepper to taste."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w32:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"78381dc0af724ee1c2c96fa7412aee038da166ca6252648ca8c0914ee0031fa3","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-cabbage"}