1 onion diced (1 cup)
2 lb head green cabbage,dice
8 oz tomato sauce
28 oz can peeled tomatoes & juice
1 cup water
1/2 cup honey
1/4 cup lemon juice
1/3 cup raisins
1 lb ground beef or veal or lamb
1/2 cup raw white rice
1 tsp worchestershire sauce
1/2 tsp salt (optional)
1 ground pepper to taste
Directions
NOTE: This has a long cooking time. It is a dish that is best
prepared early in the day and reheated at serving time since the
flavor improves. NOTE: Ms. Brody says that this dish could easily
feed a crowd if you have a pot or pots big enough to double or
guadruple, etc. it.
1. In a large heavy pot combine all the soup ingredients except the
raisins. Bring to a boil over medium-high heat while preparing the
meatballs.
2. Combine meatball ingredients, stirring them to mix thoroughly.
With wet hands, roll the meat mixture in 1 1/4" balls. Add the
meatballs to the boiling cabbage soup, reduce the heat to medium-low,
cover and simmer for 2 hours.
3. Remove the cover, add the raisins, and cook for another 30
minutes in the uncovered pot.
She suggests that mashed potatoes would be an excellent accompaniment.
Also, that the dish goes well with broad egg noodles.
Posted by Sheila Exner. Courtesy of Fred Peters.
Servings: 6 servings
Bea's Unstuffed Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into history, in fact as far back as the Egyptians, and maybe further still. In practice though, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics are some clay tablets in Sumerian which describe 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 people feel wonderful. Moving our culinary historical trip onwards, there are some interesting books from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich people of that period. Over the following few centuries, the wealthy families of the West strove to offer the best banquets, and as a result the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes of the day. When we get to the 1900s, cooking books were greatly in demand due to increased literacy, people having more leisure time and having more disposable income. The arrival of TV brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Bea's Unstuffed Cabbage recipe.
