Ingredients
1 1/2 lb potatoes,idaho,unpeeled(3lg)
1 water,boiling
1/2 lb bacon,cut into 3 strips
1 cup onion,sliced
2 tbsp flour
1/2 tsp thyme,dried
1/2 tsp salt
1 1/2 cup beer(12oz)
1/2 cup milk
6 cup cabbage,fine shredded(1.5lb)
1 cup swiss cheese,shredded
Directions
1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until
tender. 2. Slice potatoes, unpeeled, into 1/2-slices; set aside. 3.
Cook bacon in a large skillet until crisp; set aside. 4. Pour off all
but 2 tablespoons bacon fat; saute onion in same skillet until
golden. 5. Stir in flour, thyme and salt. 6. Gradually add beer and
milk; stir, over low heat, until mixture boils and thickens. 7. In
3-quart casserole, layer half the cabbage, potatoes, bacon, cheese
and sauce; repeat with remaining ingredients. 8. Cover and bake in
preheated 375'F. oven 30 minutes. 9. Uncover and bake 15 minutes
longer, or until cabbage is tender.
Servings: 4 servings
Potato-Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Vegetable
The History of Recipes
Written recipes as a concept can be traced far back into the distant past, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to academics are a few stone tablets in the Sumerian language which show 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 drinkers feel blissful. Much later, in Roman times a roman called Apicius created a few documents describing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also informs us how the Roman cooks used many different spices and herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in books on cookery, most of which still exist in private collections. Over the succeeding few hundred years, the upper classes competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes of the day. When we get to the twentieth century, cookbooks were in high demand, mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Potato Cabbage Casserole recipe.
