1 large head of cabbage
3 slice bacon
1 salt and pepper
1 package wide egg noodles
Directions
Preparation: Grate cabbage onto a large dish or
platter. Sprinkle liberally with salt and let stand
for 1/2 hr. This will help release excess water. While
cabbage is "resting", fry the bacon to rend the fat.
Discard bacon or make a B.L.T. Squeeze out water from
the cabbage and saute in the bacon drippings until
golden brown. Add salt and pepper to taste. Meanwhile,
break up the egg noodles so that they're short and fat
rather than long and fat. Boil according to directions
on box. When cabbage is done, add the noodles and mix
thoroughly. This dish is even better the second day.
Serve as a side dish or, if you make enough of it, a
main course.
Servings: 4 servings
Kaposztas Teszta (Cabbage & Noodles) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes back into antiquity, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of ancient 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 making those who drank it feel blissful and exhilarated. During Roman times 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times were skilled in the use of many different aromatic flavors, including some that we all recognise like thyme, rue and asafoetida. During the succeeding few centuries, the powerful families of Europe competed with each other to serve up the most exotic meals, and because of this the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe publications were in high demand, mostly due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Kaposztas Teszta (Cabbage & Noodles) recipe.
