1 large red cabbage, thinly sliced
2 large heads cauliflower, cut into florets
2 cup cooked seitan, chopped
2 cup unpeeled apples, sliced
2 cup white beans, cooked
2 tbsp caraway seeds
1/2 cup shallots, chopped
3 cup vegetable stock or dark beer
1 tbsp pepper
1/4 tsp salt
1/2 cup whole wheat flour
Directions
Preheat oven to 450 deg.
Combine all ingredietns, except flour, in a large roasting pan or
casserole dish. Sprinkle top with flour.
Place in oven and cook, uncovered, for 30 minutes.
Reduce heat to 250 deg. Cover and cook for 20 hours, stirring
occasionally. Serve hot.
Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g carb; 5 g fat; 0 mg
chol; 116 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Servings: 8 servings
Alsatian Cassoulet Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Academics have tracked the existence of recipes far back into the far past, certainly as far as early Egypt, and maybe even further. Interesting though that maybe, mostly, these early recipes were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language which show 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 `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius created a few documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient Romans made use of many different spices, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Closer to modern times, we have two interesting cookery books dating from the 14th Century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that is served today, but instead descriptions of the types of meals prepared for the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cookery, some of which are now in academic collections. By the arrival of the 1900s, cooking publications are increasing in popularity due to higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Alsatian Cassoulet recipe.
