1/2 medium head green cabbage
1/4 tsp salt
1/4 tsp sugar
1 1/2 cup cooked,drained white beans
1 slivered green onion,garnish
1 1/2 tsp rice wine vinegar
1/4 tsp black pepper
1 tbsp butter
1 tsp toasted caraway seeds
Directions
Toss all the ingredients except cooked beans and caraway seeds in a
microwave safe glass bowl and cover tightly with plastic wrap.Cut a
small slit in the top to vent;cook on high in microwave for 5
minutes.Let stand 2 minutes before carefully removing the plastic
wrap.
The cabbage should be crisp tender.Taste and correct seasonings.Warm
beans separately and toss with cabbage and caraway seeds.Serve topped
with slivered green onion.
Servings: 6 servings
Cabbage With White Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Cabbage; Vegetable
The History of Recipes
Recipes as an idea can be tracked back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. Having said that, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language 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 having made anyone who tried it feel wonderful. Progressing into Roman times 25BC a man called Apicius assembled some documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, entrees and afters, a very modern way of dining. This early Roman chef describes how the ancient cooks used a wide range of herbs and spices, including some familiar names such as basil, mint and parsley. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab countries, such as parsley, basil and rosemary. These new spices and herbs created a torrent in recipe publications, most of which still exist in private cookery archives. For the centuries that followed, the powerful families of the West competed with each other to serve the most exotic meals, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes for their fellow cooks to enjoy. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Cabbage With White Beans recipe.
