Ingredients
1 lg or 2 small savoy cabbages
8 strips bacon
1 salt and pepper
4 whole allspice berries
300 ml bacon or chicken stock
Directions
Cut the cabbage in half and boil for 15 minutes in salted water.
Drain, and soak in cold water for 1 minute, then drain well and
slice. Line the bottom of a casserole with half the bacon strips,
then put the cabbage on top and add the seasonings. Add enough stock
to barely cover, then put the remaining strips of bacon on top. Cover
and simmer for an hour, until most of the liquid is absorbed.
Servings: 4 servings
Cabbage & Bacon Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Pork; Vegetable
The History of Recipes
Food historians have proved the existence of recipes way back into the distant past, certainly as far as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient records were just primitive pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to experts is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few you will know such as basil, rue and parsley. In the 15th century, the Crusaders brought back a variety of foods and spices from the Middle-East, including coriander, parsley, basil and rosemary. These new foods and spices prompted an eruption in recipe manuscripts, many of which still exist in private libraries. Over the next few centuries, the powerful families of the West competed to lay on the most extravagent banquests, and as a result the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are highly popular as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Cabbage & Bacon recipe.
