1/2 each red cabbage
1/3 cup vinegar, white
1 tsp sugar
4 each cloves, whole
4 each peppercorns
1 each bay leaf
2 tsp coriander seeds
1 tsp butter
1 each apple, large, tart, peeled a
1 each onion, finely, chopped
1 salt and pepper
Directions
Finely slice cabbage; place in large bowl. Mix together vinegar,
sugar, cloves, peppercorns, bay leaf and coriander seeds; mix with
cabbage. Let stand for at least 15 minutes or up to 1 hour to blend
flavors. In 12 cup (3 L) microwave-safe dish, microwave at High for 1
minute. Stir in cabbage mixture along with apple; cover with lid or
vented plastic wrap and microwave at High for 20 minutes or until
cabbge is tender, stirring every 5 minutes. Remove bay leaf and
cloves. Season with salt and pepper to taste.
Servings: 6 servings
Microwave Spiced Red Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Microwave; Vegetable
The History of Recipes
Recipes as a concept can be found back into ancient history, in fact as far as pharonic Egypt, and possibly even further. However, these, ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to food historians are some tablets in Sumerian describing 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 anyone who drank it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times made use of many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Later on, there are two interesting books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is served today, but rather accounts of the types of food prepared by the cooks of the wealthy. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations created an increase in recipe books, the majority of which are now in private libraries. By the time we get to the 20th century, cooking books were in high demand, mostly as a result of more people being able to read, people having increased spare time and having more money to spend. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Microwave Spiced Red Cabbage recipe.
