3/4 lb lean ground beef
1/8 lb salt pork, ground
1 cup rice, cooked
1 each egg, beaten
1/2 tsp salt, pepper
10 each large cabbage leaves
1/4 cup consomme
2 tbsp melted butter
Directions
Soak lid of glazed clay cooker. In a bowl mix well all ingredients.
Put into clay cooker. Cover and place in cold oven. Turn temperature
to 425F and bake for 80 minutes. From Schlemmertopf Recipe book.
Servings: 4 servings
Beef-Cabbage Rolls/Clay Cooker Recipe brought to you by Recipe Ideas
Categories: Beef; Bread; Breads; Cabbage; Meat
The History of Recipes
Experts have proved the existance of recipes way back into the distant past, certainly as far into history as ancient Egypt, and maybe further still. Interesting though that is, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for food preparation.
During the time of the Roman Empire a man called Apicius assembled a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, fennel and dill. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new herbs and spices prompted an increase in books on cooking, the majority of which are now in private cookery archives. By the advent of the twentieth century, recipe publications were in high demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Beef Cabbage Rolls_Clay Cooker recipe.
