Cabbage Soup (Prodigy) Recipe


Ingredients

1 tbsp oil
2 medium onions, diced
1 small-to-med red cabbage cored and, shredded
1 1/2 qt chicken broth
3 tbsp wine vinegar
1 ham hock
1 salt and pepper to taste
1 sour cream
1 fresh dill


Directions

IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
occasionally, until softened, about 10 minutes. Add the cabbage and
continue to cook, stirring occasionally, about 20 minutes. Add the
chicken broth, vinegar and ham hock. Cover and simmer the soup for 1
hour. Remove from heat, add salt and pepper as desired. Remove meat
from ham hock and add back to soup. Serve with sour cream and chopped
fresh dill.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK


Servings: 6 servings

 

 

Cabbage Soup (Prodigy) Recipe brought to you by Recipe Ideas


Categories: Cabbage; Soup; Vegetable


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During Roman times 25BC a man called Apicius compiled some documents which described recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main course and desserts, something we still use today. This early Roman chef recounts how the ancient cooks made use of a good variety of spices, including a few you will know like thyme, mint and asafoetida.

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During the succeeding few centuries, the wealthy families of Europe tried to offer the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them.

Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books.

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