Ingredients
1 lb smoked sausage, sliced
1 large onion, chopped
3 ribs celery, cut into 1 inch
1 pieces
1 medium cabbage, coarsely chopped
3 large tomatoes, peeled and
1 quartered
1 tsp worcestershire sauce
1/4 tsp seasoning blend
1/4 tsp salt
1/8 tsp pepper
1/4 tsp hot sauce
4 slices bacon, cooked and
1 crumbled
Directions
Cook sausage, onion and celery in a large dutch oven until sausage is
browned. Drain. Add cabbage. Cover and cvook over low heat 20
minutes. Add tomatoes and next 5 ingredients, tossing gently; cook 3
minutes. Sprinkle with crumbled bacon.
From: The Austin American Statesman typed by jessann
:)
Servings: 6 ]ervings
Cabbage Supper Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dutch Oven; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these early recipes were just basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are some ancient tablets in ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans made use of many herbs, including many that are still in use today such as bay, mint and parsley. Over the next few hundred years, the wealthy families of Europe strove to serve the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cabbage Supper recipe.
