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
Transcribed cooking instructions as an idea can be traced back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, these, early records were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs were skilled in the use of a wide range of spices, including many that are still in use today for example bay, mint and parsley. Later, we find two recipe books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that is served today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, and basil. These new foods and tastes created a torrent in manuscripts on food, the majority of which are now in academic collections. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Cabbage Au Gratin recipe.
