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
Experts have tracked the existance of recipes back into the distant past, in fact as far into history as early Egypt, and possibly even further. Interesting though that is, in the main part, these ancient recipes were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in ancient Sumerian which recount the making 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 drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times used a good variety of aromatic flavours, including many that are still in use today like thyme, mint and parsley. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy lands, such as basil and rosemary. These new foods and tastes caused a surge in recipe books, the majority of which are now in private cookery archives. By the arrival of the 1900s, recipe publications were greatly in demand mostly as a result of better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Soup recipe.
