1 lb lean ground beef
1/2 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp pepper
2 celery stalks, chopped
1 16 oz. can kidney beans, undrained
1/2 medium head cabbage, chopped
1 28 oz. can tomatoes, chopped and li, quid reserved.
1 tomato can water
4 beef bouillon cubes
1 chopped fresh parsley
Directions
In a Dutch oven, brown beef. Add all remaining ingredients except
parsley; bring to a boil. Reduce heat and simmer, covered 1 hour.
Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be
frozen in serving-size portions to enjoy months later. Typed in
MMFormat by cjhartlin@msn.com
Servings: 12 servings
Cabbage & Beef Soup Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dutch Oven; Meat; Soup; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into the distant past, certainly as far back as the early Egyptians, and possibly even further than that. In practice though, these, ancient cook books were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. This early Roman chef describes how the Roman cooks made use of many spices, including a few that will be familiar to modern cooks such as bay, mint and dill. As our culinary historical trip moves to more modern times there are two interesting books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they have no connection with the curry that appears on menues today, but instead accounts of the types of food on the menues of the nobility of that time. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in manuscripts on food, some of which are now in private cookery archives. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications were in high demand, due to more people being able to read, people having more spare time and being a little richer. The introduction of the TV brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Cabbage & Beef Soup recipe.
