1 tbsp oil
2 medium onions, diced
1 small-to-med red cabbage cored and, shredded
1 1/2 qt chicken broth
3 tbsp wine vinegar
1 ham hock
1 salt and pepper to taste
1 sour cream
1 fresh dill
Directions
IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
occasionally, until softened, about 10 minutes. Add the cabbage and
continue to cook, stirring occasionally, about 20 minutes. Add the
chicken broth, vinegar and ham hock. Cover and simmer the soup for 1
hour. Remove from heat, add salt and pepper as desired. Remove meat
from ham hock and add back to soup. Serve with sour cream and chopped
fresh dill.
Servings: 6 servings
Cabbage Soup Recipe brought to you by Recipe Ideas
Categories: Cabbage; Soup; Vegetable
The History of Recipes
Recipes as a concept can be traced way back into the distant past, at least as far back into history as ancient Egypt, and potentially, even further back. In practice though, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Closer to modern times, we have two interesting recipe books which were published in the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is served today, but rather accounts of the types of meals enjoyed by the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as parsley and basil. These new foods and spices caused an explosion in recipe publications, the majority of which are now in private libraries. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Cabbage Soup recipe.
