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
Experts have traced the existance of recipes far back into ancient history, in truth as far as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in 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 having made drinkers feel `exhilarated, wonderful and blissful`. Closer to modern times, there were two interesting cookery books which appeared in the fourteenth century - a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are nothing to do with the spicy food that is served today, but rather recipes for the types of food on the menus of the rich people of that time. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including coriander, parsley, and rosemary. These new spices and herbs created a surge in books on cooking, the majority of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of the West tried to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes common in their social group. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this German Cabbage Soup recipe.
