1/2 cup water
1/2 tsp salt
6 cup shredded cabbage
1 large onion, sliced
1 cup dairy sour cream
2 tbsp sll-purpose flour
1 tsp prepared mustard
1 tsp caraway seed
1/2 tsp salt
1/8 tsp pepper
1 paprika
Directions
In saucepan, bring the water and 1/2 tsp. salt to boiling. Add
cabbage and onion; cook, covered, till crisp-tender, 7 to 8 minutes.
Drain, reserving cooking liquid. Add enough water to cooking liquid
to make 3/4-cup. In same saucepan blend together sour cream, flour,
mustard, caraway seed, 1/2 tsp. salt, and pepper. Stir in cooking
liquid. Fold in cabbage and onion. Turn mixture into a 1 1/2-quart
casserole. Bake covered at 350 till heated through, about 20 minutes,
stirring once. Sprinkle generously with paprika.
Servings: 6 servings
Caraway-Sour Cream Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into distant history, at least as far back into history as early Egypt, and potentially, even further back. Interesting though that is, these, ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to academics are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example bay, mint and dill. Closer to modern times, there were some recipe books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that is served today, but instead recipes for the types of meals on the menues of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in publications on food, some of which are kept safe in private collections. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Caraway Sour Cream Cabbage recipe.
