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
Experts have proved the existance of recipes way back into the far past, certainly as far back into history as the early Egyptians, and quite possibly further than that. In practice though, these, ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to historians is a series of clay tablets in Sumerian which recount the making 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 `exhilarated, wonderful and blissful`. Closer to modern times, there are two recipe books published in the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is served today, but instead recipes for the types of meals prepared for the nobility of those days. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications were in great demand, as a result of more people being able to read, more leisure time and having more money. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Corned Beef & Cabbage With Horseradish Sauce recipe.
