Cabbage-Filled Peppers Recipe


Ingredients

6 each bell pepper, red
1/2 each cabbage (head)
1/2 tsp salt
2 cup vinegar
1 tbsp mustard seed, yellow


Directions

Remove stems and cut off the tops of the peppers and remove the seeds
without breaking the shells. Cut cabbage fine as in slaw and add to
it the salt and mustard seeds. Mix thoroughly and place in peppers,
pressing it in tightly. Place tops on pepper cases and fasten them
down with toothpicks. Place them upright in stone jar and cover with
cold vinegar. Place cover over jar and put away in cool place until
ready to use. They may be kept for several months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.


Servings: 1 servings

 

 

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Categories: Cabbage; Vegetable


The History of Recipes

Academics have tracked the existence of recipes back into the distant past, in truth as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, old records were just basic hieroglyphic or cunieform recipes for food preparation.

Progressing into The time of the romans 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius recounts how the Roman chefs used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida.

In the 15th century, the Crusaders brought back many new foods and spices from the holy land, including spices such as rosemary and coriander. The introduction of these new culinary ideas caused a surge in recipe books, most of which still exist in private collections.

By the arrival of the twentieth century, recipe publications were increasing in popularity as a result of better eduction, increased leisure time and having more money.

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We hope you enjoy this Cabbage Filled Peppers recipe.

 


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