3 1/3 lb cabbage
1 salt
4 1/2 oz crisco
1 onion
1 beef broth cube
4 slice sausage, thick slices
2 1/8 cup water
Directions
1.Strip the cabbage from the ribs and wash real good. Cover with
salted
water and boil 10 minutes, drain the water and let cool a little
and than chop cabbage finely. 2.Heat crisco and saute the chopped
onion in it, golden brown. 3.Add the cabbage and the broth cube with
the water.Cover and simmer for
1 1/2 hour, if it is to dry , add a little more water. 4.Season
with salt and pepper;add the sausage slices on top, cover and let
simmer 10 minutes more. 5. Put cabbage on platter, add sausage
slices on top and serve with
homefries. Translated by Brigitte Sealing Cyberealm BBS Watertown
NY 315-786-1120
Servings: 1 recipe
Cabbage With Sausage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Sausage; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into ancient history, in fact as far into history as the Egyptians, and possibly even further. However, generally, these ancient records were just very simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics are a few clay tablets in the Sumerian language 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 making those who drank it feel `blissful`. Moving our culinary historical trip onwards, we find two interesting books dating from the 14th Century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is served today, but rather recipes for the types of meals on the tables of the rich people of the time. Over the next few hundred years, the families of Europe competed with each other to serve the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the 20th century, cookbooks were in high demand, mostly due to more people being able to read, more free time and having more money. |
We hope you enjoy this Cabbage With Sausage recipe.
