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
We can track the history of meal recipes far back into distant history, in fact as far back as ancient Egypt, and potentially, even further back. In practice though, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and afters, something we still use today. Aspicius tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including some that we all recognise such as bay, mint and dill. Later, we find some interesting books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is familiar to us all today, but instead recipes for the types of meals eaten by the rich people of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an increase in manuscripts on cooking, most of which are kept safe in private collections. By the time we get to the 20th century, cook books were greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Bea's Unstuffed Cabbage recipe.
