4 cup finely chopped green
1 cabbage
1/4 cup chopped onion
1 1/2 cup peeled, chopped apples
1/3 cup chopped pitted dates
1/4 cup + 2 t. low fat sour cream
1 tsp prepared mustard
8 sheets frozen phyllo
1 pastry thawed
1 tsp melted margarine
Directions
Coat A Large Nonstick Skillet With Cooking Spray. Place Over
Mediumheat Until Hot. Add Cabbage & Onion; Cover & Cook 5 Min.
Combine Cabbage Mixture, Apples & Dates in A Large Bowl. Combine Sour
Cream & Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set
Aside.
Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking
Spray; Placing One On Top Of The Other. Spoon Cabbage Mixture
Lengthwise Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon
Longest Side & A 3/4 Inch Border On Shorter Sides. Starting With The
Longest Side, Roll Up Jellyroll Fashion, & Place, Seam Side Down,
Diagonally On A 15 X 10 X 2 Inch Jellyroll Pan Coated With Cooking
Spray; Tuck Ends Under. Brush With Margarine. Diagonally Cut 1/4 Inch
Deep Slashes About 2 Inches Apart Across Top. Bake At 400 F. For 45
Min. Let Stand 10 Min. Before Serving. Good Served With Pork.
(Fat 3.6. Chol. 5.)
Servings: 7 servings
Cabbage Strudel Recipe brought to you by Recipe Ideas
Categories: Cabbage; Dessert; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians are a few clay 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 drinkers feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are some recipe books published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are not about the indian curry that we all know today, but instead recipes for the types of food prepared by the cooks of the upper classes of the time. In the 15th century, the Crusaders brought back many foods and spices from Arab cooking, such as basil and coriander. The introduction of these new culinary ideas caused a torrent in books on cookery, the majority of which are kept safe in private libraries. Over the following few centuries, the wealthy families of the West competed with each other to offer the most extravagent banquests, and as a consequence, cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the 1900s, cooking books were in great demand, as a result of more people being able to read, people having more free time and having more money. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Cabbage Strudel recipe.
