1/2 large head of red cabbage (about
1 % pounds)
2 tbsp butter
2 tsp vegetable oil
2 large shallots, minced
1 large clove garlic, minced
3 tbsp brown sugar
1 tbsp tomato paste
2 tbsp sherry vinegar or rice-wine
1 vinegar
1 freshly ground black pepper
2 ripe, med pears, peeled,
1 cored & cut
1 into thin strips
1 italian parsley (optional)
Directions
Quarter cabbage: discard core. Cut cabbage into fine shreds. You can
use the fine slicing disc of food processor or cut by hand. Melt
butter over medium heat in a large, deep skillet or wok. Add oil,
shallots and garlic; cook 1 minutes without browning. Add sugar,
tomato paste, sherry vinegar and pepper; cook 1 minute, mashing
tomato paste against side of pan to incorporate any clumps. Increase
heat to med-hig. Add cabbage and pears; cook, stirring frequently,
until tender-crisp. Garnigh with Italian (flat-leaf) parsley,
chopped, if desired. Serve at once. Makes 6 servings. Per serving:
Calories 173 Fat 8.9g Cholesterol 10mg Sodium 71mg Percent Calories
from Fat 46%
Typos by Bobbie Beers
Servings: 4 servings
Brown-Sugar Braised Red Cabbage With Pears Recipe brought to you by Recipe Ideas
Categories: Cabbage; Fruit; Pear; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes far back into history, in truth as far into history as the Egyptians, and possibly even further. In practice though, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents which described recipes cooked by wealthy Romans. He describes how the meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius describes how the ancient cooks used many different spices, including some that we all recognise like basil, mint and dill. During the next few hundred years, the powerful and wealthy tried to serve up the best banquets, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were starting to become popular due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Brown Sugar Braised Red Cabbage With Pears recipe.
