1 small head red cabbage
2 cooking apples(granny smith)
2 tbsp sugar
1/3 cup red wine
3/4 tsp flour
1/2 cup seedless grapes
1 small onion, chopped
3/4 tsp salt
3/4 tbsp butter
1 small amt. vinegar
Directions
Pare and slice apples. Shred cabbage, cook covered in small
amount of boiling salted water for 8 to 10 minutes. Add small amount
of vinegar to preserve color. Drain, reserving 1 cup liquid. Place
layer of cabbaage in butttered baking dish. Combine grapes, apples,
onion, sugar and salt. Arrange in alternate layers with cabbage,
making top layer cabbage. Add cabbage liquid and wine. Dot with
butter. Cover and bake at 375 F. for 1 hour. Shake lour over top,
mix lightly with fork and bake 15 minutes longer.
R.B.--Shreveport, La.
Servings: 6 servings
Baked Red Cabbage With Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Cabbage; Fruit; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into the far past, certainly as far into history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of ancient 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 having made those who drank it feel wonderful. As we move into Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef describes how the early Romans made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices prompted an outbreak in manuscripts on cookery, most of which still exist in private collections. During the following few centuries, the upper-class families of the West competed with each other to lay on the most exotic banquets, and because of this chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, cookery publications were in high demand, mostly due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Baked Red Cabbage With Apples recipe.
