German Cabbage Soup Recipe

Ingredients

2 oz Ground Beef Round
2 tbsp Onion
1 dash Each mustard, soy sauce,
1 dash Each salt, pepper
1 tbsp Dry red wine
1 1/4 cup Beef broth
2 large Cabbage leaves
(Cut in pieces)
1/2 medium Tomato, cubed
1/2 tsp Fresh parsley


Directions

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix
thoroughly. Form into tiny meatballs. Add wine to broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth, one
at a time. Bring to a boil again. Cook meatballs 5 minutes; remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!!
Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE
CAL: 55

Source: The Complete Diatebic Cookbook by Mary Jane Finmand
Brought to you and yours via Nancy O'Brion and her Meal-Master


Servings: 1 servings

 

 

German Cabbage Soup Recipe brought to you by Recipe Ideas


Categories: Diabetic; Main Dish; Vegetables; Soups/Stews; Crockpot


The History of Recipes

Transcribed cooking instructions as an idea can be tracked far back into distant history, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`.

As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley.

In the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as parsley and basil. These new culinary innovations created a surge in books on cookery, many of which still exist in private cookery archives.

Over the following few centuries, the powerful and wealthy strove to lay on the most exotic banquets, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing the recipes of their peers.

The arrival of TV gave us celebrity TV chefs and the accompanying recipe books.

And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this web site.

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We hope you enjoy this German Cabbage Soup recipe.

 


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