1/4 cup butter
1/2 cup yellow onion peeled, chopped
4 cup cabbage, chopped or
1 thinly sliced
1 tsp caraway seeds
1/2 tsp salt
1/8 tsp black pepper
8 oz package of egg noodles
1/2 cup sour cream (optional)
Directions
Melt butter in a large skillet. Add the onion and
saute until transparent. Add the cabbage and saute 5
minutes, or until tender but still crisp. Stir in the
caraway seeds, salt and pepper.
Meanwhile, cook the noodles in salted water as
directed on package. Do not overcook. Drain well.
Stir the noodles into the cabbage and add the sour
cream. Cook five minutes longer, stirring frequently.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Servings: 6 servings
Kluski Kapusta Po (Polish Noodles & Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into the far past, in truth as far back as the ancient Egyptians, and possibly even further. In practice though, mostly, these ancient records were just basic hieroglyphic or cunieform recipes for preparing meals.
During Roman times around 25BC a man called Apicius created some scripts which described recipes cooked by his fellow Romans. He describes how the meals were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the early Romans used many different herbs, including a few that are still present in modern kitchens like basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an eruption in recipe books, some of which are kept safe in private cookery archives. By the arrival of the 1900s, cooking books are starting to become popular mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Kluski Kapusta Po (Polish Noodles & Cabbage recipe.
