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
Written recipes as an idea can be found back into ancient history, certainly as far back into history as pharonic Egypt, and possibly even further than that. However, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Romans a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, such as coriander, basil and rosemary. These new herbs and spices led to a torrent in recipe publications, many of which are kept safe in private libraries. Over the next few hundred years, the rich families of the West competed to serve the most extravagent meals, and consequentially cooks and their recipes were much in demand. Even so, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to help cooks of their time. When we get to the 20th century, cooking publications were highly popular as a result of better eduction, people having more free time and having more money. The arrival of TV brings us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bonnie's Cabbage Cucamonga recipe.
