Kapusta Z Jablkamy -- Polish Cabbages With Ap Recipe

Ingredients

1 medium head of cabbage
1 tbsp salt
3 or 4 green apples
2 tomatoes (optional)
1 tsp sugar
1 tbsp butter or..
3 slice crisp bacon
2 sliced onions


Directions

Shred cabbage. Cover cabbage and onion with boiling
water. Let stand 10 minutes. Place butter or broken
bacon slices in the bottom of a kettle. Add drained
cabbage with onion, apples and tomatoes. Remove seeds
from tomatoes first. Seed will give a bitter taste to
the cabbage. Add sugar and simmer until tender, about
20 minutes. Salt while cooking.

Source: Treasured Polish Recipes for Americans Typed
for you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown NY 315-786-1120


Servings: 6 servings

 

 

Kapusta Z Jablkamy -- Polish Cabbages With Ap Recipe brought to you by Recipe Ideas


Categories: Cabbage; Polish; Vegetable


The History of Recipes

It is possible to track the history of meal recipes back into the distant past, in truth as far as pharonic Egypt, and quite possibly further than that. Having said that, these, old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.

In fact, the most ancient recipe discovered so far, according to food historians are some clay tablets in ancient Sumerian which show the baking 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 wonderful.

Later on, in The time of the romans around 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks used a wide range of spices and herbs, including a few you will know for example thyme, mint and asafoetida.

Later on in the 1400s, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices like basil and rosemary. These new culinary innovations prompted an increase in recipe books, some of which are now in academic collections.

For the decades that followed, the powerful families of Europe tried to lay on the most extravagent meals, and because of this the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes of the day.

By the time we get to the 20th century, recipe publications were increasing in popularity mostly as a result of higher levels of literacy, people having increased free time and having more money to spend.

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We hope you enjoy this Kapusta Z Jablkamy Polish Cabbages With Ap recipe.

 


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