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
Historians have traced the existence of recipes back into ancient history, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to historians is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and afters, something that is very familiar to us today. He also recounts how the ancient cooks were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in manuscripts on food, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cabbage With White Beans recipe.
