Ingredients
1 head cabbage
5 lb potatoes peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 tsp ginger, dried ground
Directions
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf). Grate potatoes, small inner leaves of cabbage, and one of
the onions. Mix together. Add rice, dill, and black pepper. Beat egg
whites until frothy and add to potato mixture. Set aside two or three
of the largest leaves. Fill each remaining cabbage leaf with
approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf,
then fold in the sides, and roll up. Secure with toothpick if
necessary. Slice the reserved leaves and line the bottom of crock pot
with them. Slice second onion and layer on top of cabbage. Add
tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours. Shared by
karpen@nrlfs1.nrl.navy.mil
Servings: 8 servings
Potato Stuffed Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into history, certainly as far back into history as early Egypt, and maybe even further. In practice though, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to food historians are some tablets in the Sumerian language describing 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`. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as bay, rue and dill. Later on, we find two recipe books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new tastes caused an outbreak in recipe publications, the majority of which still exist in private libraries. By the time we get to the 20th century, cook books were highly popular mostly as a result of increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Potato Stuffed Cabbage recipe.
