Kluski Kapusta Po (Polish Noodles & Cabbage Recipe

Ingredients

1/4 cup butter
1/2 cup yellow onion peeled, chopped
4 cup cabbage, chopped or
1 thinly sliced
1 tsp caraway seeds
1/2 tsp salt
1/8 tsp black pepper
8 oz package of egg noodles
1/2 cup sour cream (optional)


Directions

Melt butter in a large skillet. Add the onion and
saute until transparent. Add the cabbage and saute 5
minutes, or until tender but still crisp. Stir in the
caraway seeds, salt and pepper.

Meanwhile, cook the noodles in salted water as
directed on package. Do not overcook. Drain well.

Stir the noodles into the cabbage and add the sour
cream. Cook five minutes longer, stirring frequently.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==


Servings: 6 servings

 

 

Kluski Kapusta Po (Polish Noodles & Cabbage Recipe brought to you by Recipe Ideas


Categories: Cabbage; Vegetable


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We can trace the history of meal recipes way back into distant history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. However, sadly, these ancient recipes were just primitive hieroglyphic instructions for food preparation.

In an interesting twist, the oldest recipe found, according to academics is a series of ancient tablets in Sumerian which show the preparation 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 blissful and exhilarated.

As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the Romans used many aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and asafoetida.

In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as basil and coriander. These new foods and spices caused an explosion in recipe publications, many of which are now in private collections.

Over the next few hundred years, the wealthy families of Europe competed to lay on the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing popular recipes of the day.

When we get to the 1900s, recipe publications are highly popular as a result of increased literacy, leisure time and having more disposable income.

The arrival of TV brought us TV cooks and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now.

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We hope you enjoy this Kluski Kapusta Po (Polish Noodles & Cabbage recipe.

 


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