3 lb chuck, 1 cubes
2 lb beef ribs
1 tsp salt (optional)
1 green cabbage
6 tbsp oil
2 onions, diced
2 tbsp parsley
3 tbsp brown sugar
3 tbsp vinegar
1 cup garlic, minced
1 tsp pepper
1 cup tomatoes, crushed large size
1 water to cover
Directions
BROWN ALL THE MEAT in bottom of pot in the oil, add
the diced onions and cook until they turn clear, add
garlic , parsley, tomatoes, pepper, salt and Add water
to cover meat.
Reduce heat, cover pot and simmer for 1 to 2 hrs or
until meat is tender. Stir and skim off any fat that
rises.
While meat is cooking, cut cabbage into quarters
(removing core) and then shred it. In a separate
frying pan, cook cabbage in 3 t. of oil with vinegar
and brown sugar. Stir frequently until cabbage begins
to brown. Add the cabbage mixture to main pot. Cook
additional 45 min. to 1 hr. For additional flavor add
potatoes and carrots, especially if you have a crowd
to feed.
Goes well with black bread or even Challah.
NOTE: Prakas without all the work.
Servings: 12 servings
Kosher Beef & Cabbage Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Cabbage; Jewish; Meat
The History of Recipes
It is possible to track the history of `recipes` back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Having said that, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, something we still use today. He also informs us how the ancient chefs made use of many different aromatic flavours, including many that are still in use today like bay, fennel and dill. As we move on, there were some interesting books from the 14th Century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including coriander, basil and rosemary. These new culinary innovations caused an explosion in books on cooking, most of which still exist in private libraries. During the next few centuries, the upper classes strove to offer the best banquets, and as a consequence, the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery books are greatly in demand due to more people being able to read, more leisure time and disposable income. The revolution that is television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Kosher Beef & Cabbage Stew recipe.
