Ingredients
2 lb green cabbage
1 tbsp butter
4 loin chops about 1/2lb each
1 cup onion, chopped fine
1 tsp garlic, minced
1/2 cup dry white wine
1/2 tsp cumin
1 bay leaf
1/2 tsp thyme
2 whole cloves
1/2 cup water
1 lb kielbasa, cut in half
1 crosswise
Directions
1. Cut away and discard the core of the cabbage. Cut the cabbage
length wise into eighths. Cut each piece crosswise into 1/2-in.
pieces. There should be about 12 cups, loosely packed. Set aside. 2.
Heat the butter in a heavy, flameproof casserole with a tight-fitting
lid. Put chops in casserole. Cook over moderately high heat about 2
min. on each side or until lightly browned. 3. Scatter the onion and
garlic around the chops and cook, stirring, until wilted. Add the
wine and stir. Add the cabbage, cumin, bay leaf, thyme and cloves.
Add the water. Cover closely and cook for 30 min. 4. Add the pieces
of sausage and cook again. Continue cooking 15 min. Discard the bay
leaf.
Servings: 4 servings
Pork Chops & Sausages With Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Pork; Sausage; Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into the far past, in truth as far as the early Egyptians, and maybe further still. Interesting though that is, these, old records were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find two interesting cookery books dating from the 14th Century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of food served to the rich people of that time. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted a surge in publications on food, most of which are now in academic collections. Over the following few hundred years, the families of Europe tried to lay on the most exotic banquets, and as a result the best cooks and their recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes of the day. By the arrival of the 20th century, cookbooks were increasing in popularity due to increased literacy, people having more leisure time and disposable income. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pork Chops & Sausages With Cabbage recipe.
