1 beef bouillon cube
5 cup coarsely shredded cabbage
1/2 cup sliced green onions
2 tbsp butter, melted
1 cup coarsely shreaded carrots
1/2 tsp salt
1/4 tsp pepper
1/3 cup chopped pecans
1 tsp prepared mustard paprika
Directions
In 3 Qt saucepan, heat bouillon in 1/4 cup water until dissolved. Add
cabbage, carrots, onions, salt and pepper. Toss to mix. Cook covered
over medium heat 5 to 10 minutes. Drain. Combine butter, pecans,
mustard. Pour over vegetables, toss to mix. Sprinkle with paprika.
Servings: 6 servings
Company Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
We can trace the history of written recipes far back into history, in fact as far into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount 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 anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as basil and coriander. The introduction of these new herbs and spices created a torrent in recipe books, some of which are now in academic collections. The TV revolution brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Company Cabbage recipe.
