2 tbsp olive oil
2 large onions, sliced
8 cup cabbage, shredded (1 small head)
1 salt
6 large cloves garlic, chopped
2 tsp ground cumin
2 cup long-grain white rice
1 qt vegetable stock or water
1/2 tsp hot red pepper flakes
1 tsp dried oregano
14 1/2 oz can diced tomatoes, drained
1 freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. In a large casserole or Dutch
oven, heat the oil over medium heat. Add the onions and saute until
softened, about 5 minutes. Add the cabbage and salt to taste, cover,
and cook over low heat, stirring often, until wilted, about 5
minutes. Add the garlic, cumin, and rice and saute about 2 minutes.
Add the stock, red pepper flakes, oregano, tomatoes, and black pepper
to taste. Mix well and bring to a boil. (Add additional salt if you
like to taste.)
Remove from the heat, cover, and bake 30 minutes, or until the rice is
tender. Taste and adjust the seasonings. Serve hot.
Source: New Casserole, Faye Levy
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 4 servings
Cabbage & Rice Casserole With Cumin & Tomatoes Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Rice; Tomato
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, certainly as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some stone 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 drinkers feel `blissful`. Progressing into Roman times 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius tells us how the cooks of his times were skilled in the use of many different aromatic flavours, including some familiar names for example bay, rue and parsley. Continuing our culinary historical journey, there were two interesting books which were published in the 14th Century ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of food served to the upper classes. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, such as basil and coriander. These new spices and herbs was responsible for an eruption in manuscripts on cooking, some of which are now in academic collections. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to serve the most extravagent meals, and because of this cooks and their recipe collections increased in prestige. Even so, it was during the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes common in their social group. When we get to the twentieth century, cookery books are in high demand, as a result of higher levels of literacy, people having more spare time and a general increase in wealth. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cabbage & Rice Casserole With Cumin & Tomatoes recipe.
