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 possible to follow the history of recipes way back into history, certainly as far into history as ancient Egypt, and maybe even further. However, these, old recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of clay 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 making people feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks used many different spices, including many that are still in use today like thyme, fennel and asafoetida. Later on, there were a couple of interesting recipe books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that is served today, but instead recipes for the types of food prepared for the rich people of the time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices created a torrent in manuscripts on food, some of which are now in private collections. For the centuries that followed, the rich and powerful families of Europe competed with each other to lay on the most exotic meals, and because of this chefs and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery publications are in high demand, mostly due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Bonnie's Cabbage Cucamonga recipe.
