Ingredients
1 onion
4 cloves, whole
4 lb corned beef
2 parsley sprigs
8 peppercorns, whole
2 lb cabbage
1 cup sour cream
1 tbsp prepared horseradish
Directions
Work Time: 15 minutes Total Time: 3 hours 45 minutes
Peel onion and stick with cloves. Put corned beef, onion parsley and
peppercorns in a large pot and cover with water. Cover, bring to a
simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage
into wedges and core. Add to the pot, cover and simmer until tender,
about 30 minutes. Combine sour cream with horseradish. Serve the meat
and cabbage with some of the broth ladled over all and the
horseradish on the side.
Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g
carbohydrates, 135 mg cholesterol.
[ For Women First magazine, 3/18/91 ]
-=> this comes from the bottom of the files of Shelley Rodgers <=-
Servings: 8 servings
Corned Beef & Cabbage With Horseradish Sauce Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Sauce; Vegetable
The History of Recipes
Written recipes as a concept can be observed way back into the far past, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these ancient records were just very basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language which describe the baking 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 tried it feel `wonderful`. During the time of the Roman Empire a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. He also informs us how the cooks of his times made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in manuscripts on food, most of which still exist in private cookery archives. The introduction of television brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Corned Beef & Cabbage With Horseradish Sauce recipe.
