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
Written recipes as a concept can be found far back into ancient history, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient 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 having made people feel `blissful`. During the time of the Romans a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. He also tells us how the Romans made use of many spices and herbs, including a few that are still present in modern kitchens like basil, rue and dill. Moving our culinary historical trip onwards, there were a couple of recipe books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of food prepared for the upper classes of that time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new tastes prompted a torrent in manuscripts on cookery, most of which still exist in private libraries. Over the next few hundred years, the rich and powerful families of the West competed to serve the most exotic banquets, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books are highly popular due to higher levels of literacy, people having increased leisure time and a general increase in wealth. The arrival of TV gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Brown Sugar Braised Red Cabbage With Pears recipe.
