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
It is quite feasible to trace the history of transcribed cooking instructions way back into history, in truth as far into history as early Egypt, and maybe further still. In practice though, these, early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing 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 anyone who drank it feel blissful. Moving our culinary historical trip onwards, there were a couple of interesting cookery books which appeared in the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich people of that time. In the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, including basil and rosemary. These new herbs and spices caused an outbreak in books on cookery, most of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of Europe tried to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes of the day. When we get to the 1900s, cookery publications are increasing in popularity mostly as a result of more people being able to read, more leisure time and being a little richer. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cabbage Supper recipe.
