Baked Red Cabbage With Apples Recipe

Ingredients

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

Transcribed cooking instructions as an idea can be traced back into antiquity, at least as far back into history as the ancient Egyptians, and maybe even further. However, these, old cookbooks were just basic hieroglyphic recipes for food preparation.

During the time of the Romans a man called Apicius compiled a collection of documents describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the Roman cooks were skilled in the use of many spices, including a few that are still present in modern kitchens such as bay, rue and asafoetida.

Over the next few hundred years, the powerful families of Europe competed with each other to offer the most exotic banquets, and because of this chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and recording popular recipes of the day.

When we get to the 1900s, cooking books were in great demand, mostly due to higher levels of literacy, leisure time and having more money to spend.

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