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
We can track the history of meal recipes way back into history, at least as far back into history as ancient Egypt, and maybe even further. In practice though, mostly, these ancient records were just basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language describing the baking 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 `blissful`. Much later, in Roman times a man called Apicius assembled a number of scripts which described recipes cooked by the Romans. In his works, he recounts how the meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times were skilled in the use of a wide range of herbs and spices, including some that we all recognise like thyme, fennel and asafoetida. Continuing our culinary historical journey, there are two interesting recipe books which date from the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is served today, but instead descriptions of the types of food on the tables of the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in recipe publications, the majority of which are kept safe in private collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to offer the most exotic meals, and because of this the best cooks and their recipes could command a high salary. However, it was during the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the twentieth century, recipe publications were starting to become popular mostly due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Cabbage & Rice Casserole With Cumin & Tomatoes recipe.
