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
Written cooking instructions as an idea can be traced back into history, in fact as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, early cook books were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient 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`. Moving our culinary historical trip onwards, there are two books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that appears on menues today, but rather recipes for the types of food eaten by the nobility of that time. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas created an outbreak in recipe books, some of which are now in private libraries. Over the following few centuries, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and as a consequence, chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the 1900s, recipe publications are starting to become popular as a result of more people being able to read, leisure time and being a little richer. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Aromatic Cabbage recipe.
