1/4 lb frim tofu
4 tbsp water
1 cup whole wheat flour
1/8 tsp black pepper
1/4 tsp salt
1/2 medium head cabbage
1 tbsp corn oil
8 cup boiling water
1 each bay leaf
1 tbsp soy sauce
1 chopped scallions
Directions
Dumplings: Blend tofu with water till smooth. Sift dry ingredients.
Stir in tofu mixture. Knead for 1 minute, form into 1/2" balls & set
aside.
Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup
pot. Add cabbage & saute over medium heat til golden. Add water & bay
leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20
minutes. The dumplings should be floating on the top at this point.
Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the
soup. Simmer for another 5 minutes. Serve, garnishing with scallions.
Source Unknown
Servings: 6 servings
Cabbage & Dumpling Soup Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Soup; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes back into the far past, at least as far back as the early Egyptians, and potentially, even further back. However, mostly, these ancient records were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something we still use today. Additionally, he recounts how the early Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Closer to modern times, there were some books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an eruption in books on cooking, most of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of Wesstern Europe strove to serve up the best banquets, and because of this the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications were greatly in demand due to higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cabbage & Dumpling Soup recipe.
