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
Historians have traced the existence of recipes back into ancient history, in truth as far as pharonic Egypt, and possibly even further. However, in the main part, these early cookbooks were just very simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also recounts how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we have two interesting cookery books which were published in the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the spicy food that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as rosemary and coriander. These new herbs and spices caused an increase in cookery books, most of which are kept safe in private cookery archives. Over the following few centuries, the rich families of the West tried to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications were increasing in popularity as a result of more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Cabbage & Dumpling Soup recipe.
