Cabbage With Sausage Recipe

Ingredients

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

Written recipes as a concept can be found back into the far past, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that is, these, early records were just primitive hieroglyphic or cunieform instructions for meal preparation.

Fascinatingly, the oldest recipe in existence, according to historians are a few tablets in Sumerian 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 anyone who tried it feel wonderful.

As our culinary historical trip moves to more modern times there are some recipe books from the fourteenth century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of food prepared for the rich and wealthy people of the period.

Over the next few centuries, the wealthy families of the West competed to offer the best banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day.

The introduction of television brought us TV cookery programs and the spin-off recipe books.

Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now.

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