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
It is possible to follow the history of meal recipes back into antiquity, certainly as far as the early Egyptians, and maybe further still. However, generally, these old cookbooks were just basic pictorial instructions for food preparation.
In fact, the oldest recipe in existence, according to historians are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later, there are a couple of cookery books dating from the 14th Century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the curry that appears on menues today, but rather recipes for the types of food eaten by the upper classes of that time. For the decades that followed, the powerful families of Europe competed to lay on the best banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The arrival of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Bea's Unstuffed Cabbage recipe.
