Ingredients
9 oz onion
4 tbsp olive oil
2 sprigs of fresh thyme
2/3 tbsp wine vinegar
1 salt, pepper
29 oz chinese cabbage
8 oz sheeps cheese
Directions
1. Peel and chop onions. 2. Heat oil in a skillet and saute the
onions in it and with the oil put in a bowl. 3.Chopp the thyme finely
and mix together ,with the vinegar, under the onion mix. 4.Season
with salt and pepper. 5.Clean cabbage and cut into small stripes;add
to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand
for one hour, taste and season again if nessesary Translated by
Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
Servings: 4 servings
Chinese Cabbage & Sheeps Cheese Recipe brought to you by Recipe Ideas
Categories: Asian; Cabbage; Cheese; Chinese; Meat
The History of Recipes
We are able to trace the history of meal recipes way back into history, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. However, mostly, these early cookbooks were just very basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of ancient tablets in Sumerian 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 having made anyone who drank it feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, entrees and afters, a style of dining still practiced today. He also recounts how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including parsley, basil and rosemary. These new herbs and spices was responsible for a surge in cookery books, many of which are kept safe in private collections. During the next few centuries, the rich and powerful families of Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it was during the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes of their peers. By the advent of the 20th century, cookery publications are increasing in popularity mostly due to more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Chinese Cabbage & Sheeps Cheese recipe.
