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
The History of Recipes
Academics have traced the existance of recipes way back into antiquity, certainly as far into history as early Egypt, and maybe even further. However, in the main part, these ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which recount 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 `wonderful`. During Roman times around 25BC a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into starters, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the chefs of Roman times used a good variety of aromatic flavours, including a few that will be familiar to modern cooks like bay, rue and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on food, many of which are kept safe in private collections. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery publications are in high demand, mostly as a result of higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cabbage Soup (Prodigy) recipe.
