24 cabbage heads (solid heads)
3 red peppers, quartered
1 fresh horseradish - peeled and chop, ped
1/2 box bay leaves
1 garlic head
1/4 box dry whole red peppers
52 oz salt (not iodized)
Directions
Core cabbage and fill with salt. Place, core side up,
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.
Source: Ivan C. Tiholiz, M.D. "Our Favorite Recipes"
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias
Servings: 1 batch
Kiseli Kupus (Sauerkraut) Recipe brought to you by Recipe Ideas
Categories: German; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the distant past, in truth as far back as early Egypt, and maybe even further. Having said that, these, old recipes were just primitive hieroglyphic recipes for preparing meals.
Progressing into Roman times around 25BC a man called Apicius assembled some documents which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs were skilled in the use of many different herbs and spices, including some that we all recognise such as bay, mint and dill. For the centuries that followed, the powerful families of Europe tried to offer the most extravagent meals, and as a consequence, chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Kiseli Kupus (Sauerkraut) recipe.
