Ingredients
RIVAL CROCKPOT COOKING
1/2 each cabbage head, course sliced
1 each potato, small; peeled/diced
1 tsp salt
1/2 tsp caraway seed
1 each large onion, cut 1 slices
1 1/2 lb polish sausage, cut 1 piece
14 oz chicken broth
Directions
Place sliced cabbage in crockpot. Toss with diced potato, salt and
caraway seed. Add sliced onion and Polish sausage. Pour chicken broth
over all; stir lightly. Cover and cook on Low setting for 8 to 10
hours (on HIGH setting for 2 to 4 hours). This dish is delicious
served with mustard, horseradish and boiled new potatoes. Makes 4
servings (about 3 1/2 quarts).
Servings: 4 servings
Polish Sausage & Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Polish; Sausage; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into the far past, in truth as far back as early Egypt, and maybe further still. In practice though, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius created a few documents which described recipes cooked by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans used a wide range of herbs and spices, including a few you will know such as basil, rue and asafoetida. As our culinary historical trip moves to more modern times we have two books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the curry that we all know today, but rather descriptions of the types of food enjoyed by the rich. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on food, the majority of which still exist in academic collections. During the next few centuries, the powerful families of the West competed with each other to serve the most exotic meals, and because of this cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down popular recipes of the day. By the advent of the 20th century, recipe books are in high demand, mostly as a result of higher levels of literacy, more free time and having more money. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Polish Sausage & Cabbage recipe.
