Ingredients
1 green cabbage
1 lb ground beef, brown
1/4 cup uncooked rice
1 egg, beaten
1 onion, mince
1 carrot, mince
1 tsp salt
1/2 tsp pepper
1/4 cup cider vinegar
1/2 cup brown sugar
8 oz can tomato sauce
Directions
Mix ground beef, rice, egg, onion, carrot, salt and pepper. Mix
together vinegar, brown sugar and tomato sauce. Drop cabbage in
boiling water for 5 to 10 minutes. Remove 10 large leaves. Chop
remaining cabbage. Place in bottom of crockpot. Place 2 to 4 tb of
meat mixture in center of each leaf. Roll up and use toothpick to
hold. Place stem side down in crockpot. Pour on tomato mixture. Cover
and cook on LOW for 8 to 10 hours.
Servings: 1 recipe
Polish Cabbage Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
Academics have tracked the existence of recipes way back into history, in fact as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these early records were just primitive hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks were skilled in the use of many different herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Moving on, we have a couple of books which were published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is served today, but rather descriptions of the types of meals on the menues of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas led to an increase in books on cookery, the majority of which are now in private collections. By the advent of the 1900s, cooking books are starting to become popular as a result of higher levels of literacy, more free time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Polish Cabbage Rolls recipe.
