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
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The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, main course and afters, a very modern way of dining. Aspicius also informs us how the Roman cooks made use of many aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new spices and herbs was responsible for an increase in manuscripts on cooking, most of which still exist in academic collections. During the following few hundred years, the upper-class families of Europe strove to serve the most exotic meals, and as a result the best chefs and their recipes could command a high salary. Even so, it was during the nineteenth century that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Almost Stuffed Cabbage recipe.
