1 container basic brown stew,
1 thawed
1 tsp dried leaf thyme
1 small bay leaf, crumbled
12 small new potatoes or
1 6 medium cut in half
1 medium cabbage, about
1 1 1/2 lbs, coarsely shredded
1/2 tsp salt
1/4 tsp black pepper
2 tbsp cornstarch
1/4 cup cold water
1 chopped parsely
Directions
COMMENTS: The combination of vegetables makes plain stew
extraordinary. Put stew in a Dutch oven with thyme and bayleaf. Bring
to a boil. Add potatoes, reduce heat, cover and cook gently 30
minutes. Add cabbage, salt and pepper, cover and simmer 10 minutes.
Taste stew and adjust seasoning. Stir cornstarch with water until
smooth. Bring stew to boil, push meat and vegetables to one side as
much as possible and gradually stir cornstarch mixture into liquid.
Stir until boiling, slightly thicken and clear. Serve immediately
sprinkled with parsely.
Servings: 6 servings
Brown Stew & Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dutch Oven; Soup; Stew; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into distant history, in fact as far back into history as ancient Egypt, and possibly even further than that. Interesting though that is, these, old records were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a series of stone tablets in Sumerian which recount 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`. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Continuing our culinary historical journey, we find some books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals on the tables of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cooking, some of which are now in private libraries. Over the succeeding few centuries, the powerful and wealthy strove to serve up the most exotic meals, and as a result cooks and their recipes were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes of the day. When we get to the 20th century, cook books were greatly in demand mostly as a result of increased literacy, people having more spare time and having more disposable income. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Brown Stew & Cabbage recipe.
