Ingredients
1 lb red cabbage, washed and shredded
1 large cooking apple,
1 peeled, cored and sliced
1 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp flour
1 salt and black pepper
12 lb boneless pork shoulder
1 the rind removed
1 parsley sprigs to garnish
Directions
Set oven to 375/F or Mark 5. Bring a large saucepan of water, to
which 1 tablespoon of cider vinegar has been added, to the boil. Add
the cabbage and bring back to the boil, then drain the cabbage very
well. Place the cabbage and the apple in a casserole, then stir in
the sugar, the remaining cider vinegar, the flour and seasoning.
Slash the fat side of the pork shoulder and rub in a little salt and
pepper, then place on top of the cabbage mixture. Cover and cook for
about 1 1/2 to 2 hours or until the pork is tender. Slice the pork
and arrange the slices on a warmed serving dish, surrounded by the
cabbage mixture. Garnish with parsley and serve with creamed potatoes.
Servings: 4 servings
Pork & Red Cabbage(English) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Pork; Vegetable
The History of Recipes
It is possible to track the history of meal recipes way back into antiquity, in truth as far back as the early Egyptians, and potentially, even further back. However, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to food historians are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a number of documents which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices prompted a surge in manuscripts on cooking, the majority of which are kept safe in private cookery archives. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Pork & Red Cabbage(English) recipe.
