1 1/2 cup rice (rinsed)
1 1/4 tsp salt
1/2 tsp pepper
3 tbsp margarine
1 small onion
1 cup canned tomatoes
2 cup coarsely chopped cabbage
1/2 cup half 'n half
Directions
Steam the rice in 2 cups ofboiling water and salt till water is
absorbed but rice is only partially cooked. Saute onion in margarine
till transparent. Add pepper. Add tomatoes and heat. Add cabbage.
Add to the rice. Lastly, pour in the half 'n half. The mixture
should be quite soupy. If too thick, add another 1/2 to 3/4 cup
water. Pour the mixture into the greased 2 qt. casserole. Cover and
cook in the oven for roughly 1 hr. at 325F. until liquid is absorbed.
Serve as a side dish with meat and potatoes.
Servings: 8 servings
Lazy Holubchee(Cabbage Rolls) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
Food historians have proved the existance of recipes far back into history, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of clay tablets in the Sumerian language which recount 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 blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, something we still use today. This early Roman chef informs us how the Roman cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, fennel and dill. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices such as basil and coriander. These new herbs and spices created a surge in publications on food, many of which are now in private libraries. During the following few centuries, the families of Europe strove to serve up the most exotic meals, and as a result chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookbooks were greatly in demand mostly due to increased literacy, increased leisure time and disposable income. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Lazy Holubchee(Cabbage Rolls) recipe.
