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 traced back into ancient history, certainly as far back into history as the ancient Egyptians, and maybe even further. In practice though, these, ancient records were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are some tablets in the Sumerian language describing 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 tried it feel `wonderful`. During the time of the Romans a man called Apicius created some documents detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. He also describes how the Roman chefs were skilled in the use of many spices, including some that we all recognise for example bay, rue and dill. Moving our culinary historical trip onwards, we have a couple of recipe books which date from the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that we all know today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as basil and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe manuscripts, most of which still exist in private collections. During the following few hundred years, the rich families of the West competed to lay on the most exotic banquets, and consequentially cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications were highly popular due to better eduction, more free time and being a little richer. The arrival of television brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cabbage & Rice Casserole With Cumin & Tomatoes recipe.
