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
We are able to follow the history of `recipes` back into ancient history, certainly as far back as the early Egyptians, and maybe even further. However, generally, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts is a collection of tablets in the Sumerian language which describe 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 drinkers feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and spices was responsible for a surge in books on cooking, the majority of which are now in private libraries. During the following few hundred years, the upper-class families of Europe competed with each other to lay on the best banquets, and consequentially chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking publications were in high demand, due to better eduction, increased leisure time and disposable income. The revolution that is television brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Cabbage Soup recipe.
