2 cup shredded cabbage
1 1/2 cup corn
1/4 cup vegetable oil
3 tbsp lemon juice
1 tsp salt
2 tsp dried mustard
1/2 tsp sugar
1 tbsp chopped chives
1/4 cup minced italian parsley
Directions
In a large bowl, combine the cabbage and corn. (Frozen or drained)
canned corn are good choices.)
In a smaller bowl, whisk together the oil, lemon juice, salt, mustard
and sugar. Correct the seasoning. Add to the shredded cabbage, mix
well and let sit in the refrigerator for at least 1 hour. Add the
chives and parsley just before serving.
Servings: 6 servings
Corn & Cabbage Slaw Recipe brought to you by Recipe Ideas
Categories: Cabbage; Salad; Vegetable
The History of Recipes
We are able to read the history of meal recipes back into the far past, at least as far as the ancient Egyptians, and maybe further still. Interesting though that is, these, old cook books were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a man called Apicius created a few documents describing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also recounts how the early Romans made use of many different spices and herbs, including some familiar names for example thyme, rue and asafoetida. As we move on, we have two interesting books dating from the 14th Century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is served today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy land, such as rosemary and coriander. The introduction of these new tastes was responsible for an outbreak in recipe publications, the majority of which are now in academic collections. During the following few hundred years, the powerful and wealthy competed with each other to offer the most extravagent meals, and consequentially cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording popular recipes of the day. By the advent of the 20th century, cook books were in great demand, mostly as a result of better eduction, more free time and having more money to spend. The revolution that is television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Corn & Cabbage Slaw recipe.
