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 quite feasible to follow the history of written cooking instructions way back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these early cook books were just simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts is a collection of tablets in the Sumerian language 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 tried it feel exhilarated. During the time of the Roman Empire a man called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also informs us how the chefs of Roman times made use of many spices, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cuisine, including spices like rosemary and coriander. These new foods and spices caused an outbreak in books on cookery, some of which are kept safe in academic collections. Over the following few hundred years, the wealthy families of the West competed to offer the most exotic meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes of the day. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Kapusta Z Jablkamy Polish Cabbages With Ap recipe.
