4 pork steaks
1 small cabbage head
4 carrots
1 cup chicken stock or broth
1/4 tsp garlic salt
1 tbsp ground allspice
1 salt & pepper, to taste
1 tbsp butter, margerine or oil
2 tbsp water, for deglazing
Directions
Brown pork steaks in butter, margerine or oil. Set aside to cool.
Deglaze skillet with 2 T water. Pour liquor into a 4 qt pot. Cut
carots into 1/8" thick slices. Add to pot and set pot over medium
heat. Add chicken stock, garlic salt, allspice, salt and pepper to
pot. Remove any bones from the pork steaks and cut them crosswise
into 1/4" wide strips. Add the pork strips to the pot. Core and
coarsly chop the cabbage. Add to pot. Stir well to mix all the
ingredients. Cover the pot and allow the meat and vegetables to steam
for a few minutes, but not too long. The carrots and cabbage should
still be somewhat crisp (al dente) when served. Serve with steamed
rice. OPTIONS: Alter spices any way you like. Add, delete or
substitute any of the ingredients. This dish is versatile, fast, easy
and very inexpensive. Since this is my first attempt at uploading
from MM to the Food Forum, I thought this was an appropriate recipe.
It's the first thing I ever cooked that had more than one ingredient.
It dates back to my college days (early 60's) when I, nor my
roommates, had much money. We had to build meals for four hungry guys
on a budget that allowed less than five bucks per meal. One of the
group hailed from Jamaica W.I. He devised this recipe based (loosly)
on something his grandmother prepared. It cost less than two bucks to
feed us all. Needless to say we started eating a variation of this
recipe almost every night. On Friday night we spent the money we had
saved to buy the five basic food groups (chili dogs, fries, pizza,
burgers and beer). Today, thirty years later, this recipe will still
feed four people for less than five dollers and takes less than 20
minutes to make.
Servings: 4 servings
Caribbean Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is possible to read the history of `recipes` back into distant history, certainly as far back as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these old records were just basic pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to historians is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later, there are a couple of interesting recipe books from the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the nobility of that time. For the decades that followed, the wealthy families of Europe competed with each other to serve the best banquets, and consequentially chefs and their recipes were greatly in demand. Even so, it was during the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe publications are in high demand, due to better eduction, increased leisure time and having more money. The arrival of television brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Caribbean Cabbage recipe.
