1 tbsp whole caraway seeds =or=- cumin see, ds
2 tsp dry red wine
1 red or yellow onion thinly sliced
1/4 tsp salt, more to taste
1 small red cabbage, thinly sliced
1/2 cup currants (or raisins)
2 tbsp vinegar (or more to taste) (red win, e, cider or rice)
2/3 cup water or apple juice
Directions
Toast caraway or cumin seeds in a roaster oven or frying pan until
they smell nutty, about 1 min. In a large pot, heat wine. Add onion
& salt, and saute for 5 min., until onion wilts and smells very
sweet. Add red cabbageand saute over medium-low heat until it wilts a
little, about 5 min. (Add water as needed to prevent sticking.) Add
caraway or cumin seeds and currants. Mix vinegar and water or apple
juice, pour over the cabbage and mix well. Preheat oven to 375
degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and
liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at
room temp. Serves 6. This may be refrigerated in dish for 3-4 days
and reheated in covered casserole in the oven.
Servings: 6 servings
Braised Red Cabbage With Currants Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into antiquity, at least as far back as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these early recipes were just simple pictorial instructions for food preparation.
During the time of the Romans a roman called Apicius compiled a number of documents detailing recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the early Romans were skilled in the use of many different spices, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including basil and coriander. The introduction of these new tastes caused an eruption in recipe manuscripts, many of which are now in private libraries. When we get to the 20th century, cookery books were highly popular mostly due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Braised Red Cabbage With Currants recipe.
