1 lb ground beef
1 1/2 cup coarsely chopped cabbage
1/2 cup sliced celery
2 medium onions, thinly sliced
1 cup water
2 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
15 oz can kidney beans, drained
16 oz can stewed tomatoes,
1 undrained
1 recipe cheese dumplings
1 (see recipe)
Directions
Cook ground beef in Dutch oven, stirring occasionally, until brown;
drain. Stir in cabbage, celery and onions. Cook stirring
occasionally, until vegetables are light brown. Stir in remaining
ingredients. Heat to boiling; reduce heat. While beef mixture is
simmering, prepare Cheese Dumplings (see recipe). Drop dumpling dough
by 10 to 12 spoonfuls onto hot beef mixture (do not drop directly
into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes
longer.
Servings: 4 servings
Cabbage Patch Soup/Stew Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dutch Oven; Soup; Stew; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into antiquity, at least as far as early Egypt, and possibly even further. However, these, early cookbooks were just simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show 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 those who drank it feel exhilarated. During the time of the Romans a roman called Apicius wrote some documents describing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into starters, main meal and afters, a very modern way of dining. Additionally, he tells us how the ancient Romans used many different aromatic flavors, including some familiar names for example basil, rue and asafoetida. As we move on, we have some recipe books dating from the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is served today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted an outbreak in recipe publications, some of which are kept safe in private libraries. During the following few hundred years, the rich families of the West competed with each other to offer the most exotic banquets, and consequentially the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. By the time we get to the 1900s, cooking publications were in great demand, due to better eduction, people having increased leisure time and a general increase in wealth. The arrival of television brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Cabbage Patch Soup_Stew recipe.
