2 lb ground beef
2 1/2 cup shredded cabbage
1 salt
1/2 chopped green bell pepper
1 minced garlic clove
3 eggs
1/2 tsp black pepper
4 bacon strips
1 can (6 oz) tomato paste
1 american cheese slices
Directions
Mix all ingredients together,thoroughly.Pour mixture into a 9 x 5 x
3" loaf baking pan.Place bacon strips on top.Bake for 1 1/2 hours in
a 350 degree oven.After 45 minutes,you may have to drain bacon
grease.During the last 15 minutes,add tomato paste on top. Turn oven
off.After 15 minutes,add cheese slices to top and allow to melt.
Servings: 8 servings
Cabbage Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into history, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics are some stone tablets in the Sumerian language which describe 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 `blissful`. Progressing into The time of the romans around 25BC a man called Apicius created some documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the early Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and parsley. Moving on, we have a couple of interesting cookery books published in the fourteenth century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that appears on menues today, but rather accounts of the types of meals served to the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices like basil and rosemary. These new foods and tastes led to a torrent in publications on food, some of which still exist in private cookery archives. By the advent of the 1900s, cooking publications were increasing in popularity as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Cabbage Loaf recipe.
