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
Food historians have proved the existance of recipes way back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old cookbooks were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language which show the preparation 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 exhilarated and blissful. During the time of the Roman Empire a man called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef tells us how the Roman cooks made use of many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, mint and parsley. During the following few centuries, the powerful families of the West strove to serve up the best banquets, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes of the day. By the advent of the 1900s, recipe books are greatly in demand due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this Potato Stuffed Cabbage recipe.
