1 Nape or green cabbage, about 1 1/2 lbs., I often mix red and green together
1/4 cup Apple cider vinegar
1 1/2 tsp Crystalline fructose
1/2 tsp Hot pepper flakes
2 tsp Caraway seeds
1/4 tsp Salt
Black pepper, to taste
1/4 cup Water
1 Red bell pepper, dices (if red price high, I use green)
Directions
Core cabbage and slice thinly. In a small saucepan, mix vinegar,
fructose, pepper flakes, caraway seeds. Cook about 4 minutes and
remove from heat. Meanwhile, fill a large kettle with about 1" of
water and bring to a boil. Place cabbage slices and bell pepper in a
steamer basket and place over water. Steam, covered, 3 minutes.
Remove to a serving bowl. Pour sauce through strainer over cabbage
and toss well. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL:
27; CHO: 0g CAR: 7g, PRO: 1g; SOD: 124mg; FAT: 0Gg;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal Master
Bert is my cabbage expert, and says this very good.
Servings: 4 servings
Steamed Cabbage Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes; Rice; Vegetarian
The History of Recipes
Written cooking instructions as an idea can be found far back into ancient history, certainly as far into history as ancient Egypt, and possibly even further than that. In practice though, these, ancient cookbooks were just basic hieroglyphic instructions for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. He also tells us how the early Romans made use of many different spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Over the next few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic meals, and because of this cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. The arrival of TV gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Steamed Cabbage recipe.
