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 way back into the far past, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, early recipes were just simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which show 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 `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. He also tells us how the Roman cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. As we move on, there were a couple of cookery books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to an increase in books on cookery, many of which are kept safe in private cookery archives. During the following few hundred years, the rich and powerful families of Europe competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cookery publications are highly popular as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Beekeeper's Cabbage recipe.
