1 lb hamburger
1 tbsp oil
1 onion, sliced thin
1/8 tsp pepper
1/2 cup rice, uncooked, converted,
1 can tomato soup, 10 oz water
3 cup cabbage, shredded
Directions
Fat grams per serving: Approx. Cook Time: 1:00
Preheat oven to 325F. In large frypan, brown meat in oil for few
minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add
soup and water. Put cabbage in baking dish, pour rest over it and do
NOT stir. Bake in 325F oven for 1 hour, uncovered.
Servings: 4 servings
Cabbage Roll Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Vegetable
The History of Recipes
We can read the history of `recipes` back into distant history, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, generally, these ancient records were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into starters, main course and afters, something we still use today. Aspicius also describes how the ancient Romans used many spices, including many that are still in use today for example bay, rue and dill. Later on, there are some books which appeared in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is familiar to us all today, but rather descriptions of the types of meals cooked for the upper classes. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including parsley and basil. These new foods and spices led to a torrent in manuscripts on food, most of which are now in academic collections. For the next few years, the wealthy families of Europe strove to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes of the day. By the time we get to the 1900s, cook books are starting to become popular mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Cabbage Roll Casserole recipe.
