1 large cabbage head
2 lb beef, ground
1 tsp salt
1/4 tsp pepper
1 can tomatoes, whole in puree, 1 lb. 12
1 cup rice, cooked
1/3 cup brown sugar
2 beef bouillon cubes
1/4 tsp pepper
2 tbsp mixed pickling spice
Directions
To soften cabbage, remove core and steam 20 to 30 minutes; cool;
separate leaves from head. Season meat with salt and pepper and 1/2
cup tomato liquid; add rice and mix well. Place tomatoes and
remaining tomato liquid into removable liner; add sugar, then
bouillon cubes, pepper and the pickling spices tied in a square of
cheesecloth. Place 2 to 3 tablespoons meat mixture into center of
each cabbage leaf; fold leaf, envelope style, over meat mixture.
Place cabbage rolls in tomato sauce in liner. Place liner in base.
Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high
5 to 6 hours. Remove pickling spices.
Servings: 6 servings
Cabbage Rolls C/P Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
We can track the history of written recipes far back into history, in truth as far back into history as the early Egyptians, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which show 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 people feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes cooked by the Romans. In his publication, he describes how the meals were separated into appetizers, entrees and dessert, something we still use today. He also tells us how the Romans used many aromatic flavours, including some familiar names for example thyme, mint and asafoetida. As our culinary historical trip moves to more modern times we have two books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals prepared for the rich people of that period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like parsley and basil. These new spices and herbs created a surge in recipe manuscripts, most of which are kept safe in private libraries. Over the following few centuries, the rich families of Wesstern Europe tried to offer the best banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes of their peers. By the arrival of the twentieth century, cooking publications are starting to become popular due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Cabbage Rolls C_P recipe.
