1 lb beef, ground
1 medium onion
1 garlic clove, minced
1 tsp salt
15 oz tomato sauce
1/8 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp thyme
1/4 tsp basil
4 cup cabbage, shredded
Directions
Brown the ground beef in a large skillet with the onions and garlic,
drain off the fat. Add the remaining ingredients except cabbage to
the meat mixture and simmer for 10 minutes.
Put half of the cabbage into a 2-quart casserole dish, top with half
of the meat mixture, top with the remaining cabbage and finally top
the cabbage with the remaining meat mixture. (The casserole dish will
be rather full, but that's OK, it will cook down). Cover the
casserole and bake in a preheated oven 350 degrees F. for 45 minutes.
NOTES:
* Danish cabbage and beef casserole. Yield: Serves 4-5.
* I believe that the original of this recipe was lifted from a
magazine 5 or so years ago and sent to me by my mom. I've embellished
it somewhat (it was a little plain before...)
: Difficulty: easy.
: Time: 20 minutes preparation, 45 minutes cooking.
: Precision: measure the spices.
:
: David Darrow
: (Transcribed by Suzanne Barnett-Scott)
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Cabbage Kobenhaven Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Vegetable
The History of Recipes
We are able to trace the history of meal recipes way back into the distant past, certainly as far into history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these early cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone 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 those who drank it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, main meal and desserts, a very modern way of dining. Additionally, he recounts how the ancient cooks were skilled in the use of a good variety of spices and herbs, including some familiar names such as bay, rue and dill. During the next few centuries, the powerful families of the West competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down popular recipes of the day. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cabbage Kobenhaven Casserole recipe.
