Ingredients
1 large head of cabbage
1 cup grated american cheese
1/2 cup bread crumbs
1 oleo
1 salt & pepper to taste
Directions
Wash cabbage, cut into quarters and steam until tender. Drain. Cut
slices off quarters and lay in greased baking dish. Sprinkle with
salt, pepper, grated cheese and top with bread crumbs. Dot with
butter. Larger amounts can be made by repeating layers. Bake at 400
F. until crumbs are browned.
Servings: 1 servings
Cabbage Au Gratin Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Vegetable
The History of Recipes
Food historians have traced the existence of recipes far back into antiquity, in truth as far back into history as early Egypt, and maybe further still. Interesting though that is, generally, these old cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of many different spices, including a few you will know like thyme, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the East, including rosemary and coriander. The introduction of these new culinary ideas created an increase in manuscripts on cooking, many of which are kept safe in private libraries. Over the following few hundred years, the powerful and wealthy houses tried to serve up the most extravagent meals, and as a result the best cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes that were common in the better off homes of the day. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Cabbage Au Gratin recipe.
