1 tbsp olive oil
1 tbsp butter
2 large garlic cloves
1 ; finely chopped
1 small head red cabbage
1 ; thinly shredded
1 freshly ground pepper
5 large potatoes (up to 6)*
2 cup medium cheddar cheese
1 ; shredded
2 oz feta cheese, crumbled
1 tbsp sweet paprika
Directions
*Boil the potatoes and make them into mashed potatoes, using butter,
milk and salt to your taste.
Preheat oven to 350 F.
In a large skillet, heat oil and butter. Add garlic and saute just
until fragrant. Add shredded cabbage and saute until just wilted,
not soft. Stir in lots of freshly ground pepper.
Spread mashed potatoes in a lightly greased 9x12" baking dish. Cover
with sauteed cabbage and cheddar cheese, then sprinkle with feta and
top with paprika. Bake 20 to 25 minutes, until hot and cheese has
melted.
Yield: 6 to 8 servings.
The author writes: "A heartly meatless casserole that is delicious
the first day and also makes great leftovers thereafter. A good
potluck dish too."
Recipe in 1993 "Shepherd's Garden Seeds Catalog," pg. 11. Posted by
Cathy Harned.
Servings: 6 servings
Bonnie's Cabbage Cucamonga Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, in truth as far back as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few tablets in ancient 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 having made people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. He also tells us how the Roman cooks were skilled in the use of many aromatic flavors, including some familiar names like bay, mint and parsley. Moving on, we have two books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared for the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices like basil and coriander. The introduction of these new culinary ideas caused an outbreak in books on cooking, most of which still exist in academic collections. During the following few centuries, the upper-class families of Europe tried to offer the most extravagent banquests, and consequentially the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books are starting to become popular as a result of better eduction, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Bonnie's Cabbage Cucamonga recipe.
