Ingredients
1 lb ground beef
1 1/4 tsp salt
1/8 tsp pepper
1 each beaten egg
1/2 cup cooked rice
1 each onion, chopped fine
1 each medium-size cabbage
2 tbsp butter
2 cup chicken stock
1/2 tsp caraway seeds
2 each tomatoes, peeled and cut
Directions
Mix together, lightly and thoroughly, the ground beef, salt,
pepper and egg. Mix in the cooked rice and chopped onion. Steam the
cabbage or place in boiling salted water, then drop in cold water.
Carefully remove leaves and cut thick ribs so they will lie flat.
Stack 2 - 3 cabbage leaves and place about 1/4 cup of meat mixture on
the center of leaves. Roll up leaves and tuck the ends in toward the
center. Use wooden picks or skewers to fasten leaves securely or tie
with string. Melt butter in heavy skillet and brown cabbage lightly
on all sides. Add stock as needed. Add caraway seeds. Simmer for 45
minutes, adding tomatoes. If desired, thicken gravy with a flour and
cold water paste. Season to taste.
Servings: 4 servings
Cabbage Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these ancient cookbooks were just simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts is a collection 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 having made those who drank it feel `blissful`. During Roman times 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also informs us how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as parsley and basil. The introduction of these new tastes caused an explosion in recipe books, most of which are now in private collections. By the time we get to the twentieth century, cookery books are highly popular as a result of increased literacy, people having more free time and disposable income. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cabbage Rolls recipe.
