1 lb ground beef
1 1/2 cup coarsely chopped cabbage
1/2 cup sliced celery
2 medium onions, thinly sliced
1 cup water
2 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
15 oz can kidney beans, drained
16 oz can stewed tomatoes,
1 undrained
1 recipe cheese dumplings
1 (see recipe)
Directions
Cook ground beef in Dutch oven, stirring occasionally, until brown;
drain. Stir in cabbage, celery and onions. Cook stirring
occasionally, until vegetables are light brown. Stir in remaining
ingredients. Heat to boiling; reduce heat. While beef mixture is
simmering, prepare Cheese Dumplings (see recipe). Drop dumpling dough
by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly
into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes
longer.
Servings: 4 servings
Cabbage Patch Stew Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dutch Oven; Soup; Stew; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked back into history, certainly as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, something we still use today. He also recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich people of the time. Later on, in the 15th century, the Crusaders brought back many spices and herbs from middle-east cuisine, including spices like basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in books on cooking, many of which still exist in private cookery archives. Over the succeeding few centuries, the wealthy families of the West competed with each other to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. When we get to the 20th century, cooking books were in high demand, mostly due to higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Patch Stew recipe.
