Ingredients
1 med onion, chopped
1 stalk celery, chopped
3 tbsp margarine
3/4 lb lean ground beef
1/2 tsp salt
1 med cabbage, shredded
2 apples, sliced thin
Directions
Preheat oven to 350 deg F.
In skillet, saute onion and celery in margarine 2 minutes. Add beef
and salt and stir another 2 minutes. Spread half the cabbage in 2 qt
baking dish and cover with half the apples and all the meat mixture.
Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice
with mashed potatoes or noodles.
Servings: 6 servings
Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. However, mostly, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and afters, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of many aromatic flavours, including a few you will know such as basil, mint and asafoetida. As we move on, there are two books published in the 14th Century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are not about the spicy food that we all know today, but instead accounts of the types of food prepared for the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs created a torrent in cookery books, most of which are kept safe in private cookery archives. During the following few hundred years, the wealthy families of Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing popular recipes of the day. By the advent of the 20th century, recipe publications are starting to become popular as a result of higher levels of literacy, people having more leisure time and having more money. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Casserole recipe.
