1 lb lean ground beef
1/2 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp pepper
2 celery, chopped
16 oz kidney beans, drained
1/2 chopped head cabbage
28 oz tomatoes *
1 can water in empty tom. can
4 beef bouillon cubes
1 chopped parsley
Directions
In a Dutch oven, brown beef. Add all remaining ingredients except
parsley; bring to boil. Reduce heat & simmer, covered for 1 hour.
Garnish with parsley. Yield 3 qts. * chopped & liquid reserved
Servings: 8 servings
Beef & Cabbage Soup Recipe brought to you by Recipe Ideas
Categories: Beef; Cabbage; Dutch Oven; Meat; Soup
The History of Recipes
We are able to follow the history of written recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these old records were just very simple hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his works, he recounts how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used a wide range of herbs, including many that are still in use today such as thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including parsley, basil and rosemary. These new foods and tastes was responsible for a surge in recipe publications, many of which are kept safe in private cookery archives. By the time we get to the 1900s, cooking publications were highly popular as a result of increased literacy, people having more spare time and disposable income. |
We hope you enjoy this Beef & Cabbage Soup recipe.
