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
Written cooking instructions as a concept can be observed way back into history, certainly as far back as early Egypt, and possibly even further. Interesting though that maybe, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius compiled a collection of scripts describing recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into appetizers, main course and dessert, a very modern way of dining. He also recounts how the ancient chefs made use of a good variety of spices and herbs, including many that are still in use today for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, there were two interesting books which were published in the 1300s - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are not about the indian food that we all know today, but instead descriptions of the types of food prepared by the chefs of the rich people of the time. In the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, basil and rosemary. These new spices and herbs led to a torrent in recipe publications, most of which are kept safe in private collections. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Caribbean Cabbage recipe.
