1 no ingredients
Directions
2 c shredded cabbage
1 c uncooked white rice
1/2 c water
1 md onion chopped
1 md bell pepper -- chopped
16 oz can whole tomatoes-drained
: and chopped
1 lb lean ground beef --
: (uncooked)
1/2 lb sausage -- uncooked/sliced
: thin
Combine all ingredients in an electric rice cooker. Set on "cook"
setting. When cooker switches to "warm" setting, stir and allow to
sit covered for 10 minutes.
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NOTES : Contributed by Lou Brown of the Louisiana Extension Service.
It was suggested by LHRoberts that 1 tsp. salt and 1/3 cup golden
raisins be added to this recipe. Recipe By
: SSpahn
Date: 09/26/96
Servings: 1 servings
Almost Stuffed Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Written recipes as a concept can be tracked way back into the far past, in truth as far back into history as the Egyptians, and maybe further still. Having said that, in the main part, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and desserts, a very modern way of dining. He also describes how the cooks of Roman times made use of many spices and herbs, including a few that are still present in modern kitchens such as basil, rue and dill. During the next few centuries, the powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and as a result cooks and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes common in their social group. The revolution that is television brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Almost Stuffed Cabbage recipe.
