2 medium tomatoes, quartered
1/4 small head green cabbage, coarsely choppe, d
1 large onion, coarsely chopped
1 cup red wine vinegar
1/2 cup plus 2 tbsp sugar
1 tsp dijon mustard
3/4 tsp turmeric
1/4 generous tsp celery seeds
1/4 generous tsp ground cloves
1/4 generous tsp ground cinnamon
Directions
Makes about 4 cups
Finely chop first 3 ingredients in processor. Bring all remaining
ingredients to boil in heavy medium saucepan. Add chopped vegetables.
Reduce heat and simmer until vegetables are tender, about 15
minutes,stirring occasionally (mixture will be thin) Cool, cover and
refrigerate until well chilled. (Can be prepared 5 days ahead.) Drain
before serving.
Origin: Bon Appetit Favourite Restaurant Recipes Shared by: Sharon
Stevens.
Servings: 4 servings
Cabbage Relish Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
We can track the history of written recipes far back into distant history, in fact as far as the ancient Egyptians, and quite possibly further than that. However, in the main part, these early cookbooks were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to academics is a collection of clay tablets in ancient Sumerian which recount 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he describes how the ancient cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and parsley. For the next few years, the powerful and wealthy strove to lay on the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the twentieth century, cook books were starting to become popular mostly due to increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Cabbage Relish recipe.
