10 cup shredded cabbage
1 each onion shredded
1 cup shredded green pepper
1/3 cup canned pimento (chopped)
1 tsp salt
4 tbsp white vinegar
4 tbsp sugar
1 oil for frying
Directions
in 10 quart pan or Chinese wok, heat 2-3 Tbs oil, spinkle 1/4 tsp
salt and stir fry green pepper for 1-2 minutes. Remove from pan and
save. Add 3 Tbsp oil, sprinkle 3/4 tsp salt and add cabbage and
onions and stir fry for 3 minutes. Add green peppers and pimento and
stir fry for 1 additional minute. Add vinegar and sugar (which has
been mixed earlier) and stir very well. Let cool and put in bowl with
tightly fitting cover. Store in refregerator. Cabbage a la Shanghai
Servings: 3 servings
Cabbage A La Shanghai Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Recipes as a concept can be found way back into the far past, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old cook books were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts are a few tablets in Sumerian 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 people feel `wonderful`. Progressing into Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something we still use today. He also informs us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example bay, rue and parsley. Over the succeeding few centuries, the upper-class families of Europe strove to lay on the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. Even so, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes common in their social group. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Cabbage A La Shanghai recipe.
