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
Transcribed cooking instructions as an idea can be observed far back into ancient history, certainly as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient chefs used many different spices, including some that we all recognise for example thyme, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as basil and coriander. These new culinary innovations created a surge in manuscripts on food, many of which still exist in private cookery archives. During the next few centuries, the rich and powerful families of Europe strove to offer the most exotic banquets, and because of this cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes of the day. By the advent of the 20th century, cookery publications are greatly in demand mostly due to higher levels of literacy, people having more spare time and disposable income. The revolution that is television brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Cabbage Patch Stew recipe.
