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 far back into ancient history, at least as far back as the ancient Egyptians, and maybe even further. Having said that, mostly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language which recount 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 anyone who tried it feel exhilarated and blissful. During the time of the Romans a roman called Apicius created a collection of documents detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius recounts how the ancient cooks made use of a wide range of spices, including a few that are still present in modern kitchens for example thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, some of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of the West competed to serve up the most exotic banquets, and as a consequence, chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. When we get to the 20th century, cookery books are highly popular mostly due to more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Cabbage With Sausage recipe.
