Style Salamini and Cabbage
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
1/2 - 4 lbs of the best sweet Italian sausage you
12 large cloves of garlic, minced
1 large or 2 small heads of cabbage (cut into bite
sausage into three pieces each. Brown in a "Dutch
Oven" or heavy pot with tight lid in olive oil
(start with 1 1/2 Tblsp.). Add more if you use more
sausage. Using a fairly high heat, constantly stir
the sausage, making sure all pieces are good and browned
(will look like they are going to burn but you want
them well browned). Stir with a wooden spoon, scraping
up the pieces from the bottom. It is OK if they stick
a bit to the bottom, just keep stirring well.
the sausage is well browned, turn down the heat to
a simmer and add the garlic (chopped fine with knife
- do not use garlic press).
the cabbage, stir well.
black pepper (enough to give it a little peppery bite).
not add salt until you taste because
sometimes the sausage will be salty enough.
stirring well, breaking up the pieces on the bottom,
put the lid on tight and simmer on low. Keep checking
approximately every 10 minutes and stir well each
time. (When you lift the lid, make sure
you do not let the water from the lid go into the
pot - throw that excess water away).
The cabbage makes juice so you do not want additional
water. Let simmer until all of the cabbage has absorbed
the juices from the sausage and garlic. The whole
cooking process should only take about 30 minutes.
Do not overcook.
now, and adjust seasonings, adding salt and more pepper,
only if needed.
is very rich so I serve it with a green salad and
Hub-UK : email@example.com