1 red cabbage (1-1/2 to 2 lbs)
1 onion
1 parsnip
1 large apple
1 tbsp honey
1/2 oz butter
2 tbsp fruit vinegar (or more) - preferabl, y raspberry
1 caraway seeds
1/4 pt yoghurt or sour cream, opt.
Directions
Cut cabbage into quarters. Remove and discard the tough central
stalk. Shred the cabbage and put it into a large mixing bowl. Peel
and finely chop the onion and add it to the cabbage. Cut the parsnip
and apple into small pieces, peeling them first if you wish, and add
them to the bowl. Drizzle on the honey. Add a good seasoning of salt
and pepper and scant 1/2 teaspoon caraway seeds. Sprinkle on the
vinegar , use 3 tablespoons if the apple you are using is the dessert
variety, just 2 tablespoons if it is a cooking apple. Mix everything
together well using your hands ~- a little messy, but spoons are not
as effective -- then pile the mixture into a buttered casserole. Lay
a sheet of thickly buttered greaseproof paper directly on top of the
vegetables and cover the casserole with a well fitting lid to prevent
drying out.
Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the
vegetables are beautifully tender, if possible stir the mixture once
or twice as it cooks. Remove the greaseproof paper and check seasoning
immediately before serving. Serve the vegetable mixture just as it
is, or top at the last minute with 1/4 pint cold creamy yoghurt or
soured cream into which you have stirred a few bruised and lightly
crushed caraway seeds. Or hand round the bowl of flavoured cream
separately, so that those who want it can help themselves.
Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias
Servings: 6 servings
Beekeeper's Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Experts have tracked the existence of recipes back into history, in fact as far back as the early Egyptians, and maybe even further. However, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Over the next few centuries, the upper classes tried to serve up the best banquets, and as a consequence, chefs and their recipe collections increased in prestige. However, it was during the 1800s the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery books are increasing in popularity due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Beekeeper's Cabbage recipe.
