1 cabbage, small, about 2 1/2s
2 onions, medium
3 tbsp vegetable oil
1/2 tsp cumin seeds,whole
1/2 tsp fennel seeds, whole
4 tsp sesame seeds salt
Directions
Remove coarse outer leaves from cabbage, quarter and core. Cut into
fine fine shred, either by hand or with food processor. Set aside.
Peel onions; cut in half lengthwise. Cut crosswise into thin half
rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When
very hot, add the cumin and the fennel seeds. As soon as the seeds
turn a shade darker (just a few minutes) toss in the sesame seeds.
Stir for a second before adding onions. Stir fry 2 or 3 minutes or
'til browned on the edges. Cover tightly and turn heat to low. Cook
2-3 minutes or 'til cabbage wilts. Uncover and cook over high heat,
stir fry 5 minutes or 'til vegetables are very tender. SERVES: 6
Servings: 6 servings
Aromatic Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far into history as ancient Egypt, and maybe even further. Having said that, generally, these ancient recipes were just simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During Roman times 25BC a man called Apicius assembled a few documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the Roman chefs used many different herbs and spices, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many spices and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and spices created an explosion in books on cookery, many of which still exist in academic collections. During the succeeding few centuries, the powerful families of the West competed with each other to offer the most exotic banquets, and as a result the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe books are in great demand, mostly due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Aromatic Cabbage recipe.
