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
Written recipes as a concept can be observed way back into antiquity, in fact as far back into recorded history as early Egypt, and potentially, even further back. However, in the main part, these old cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a series of tablets in ancient Sumerian which show the preparation 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 and blissful. Much later, in Roman times a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices like coriander, parsley, and basil. These new herbs and spices was responsible for an eruption in recipe publications, some of which still exist in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe strove to serve the most exotic meals, and as a result the best chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications are greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Cabbage Rolls C_P recipe.
