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 track the history of `recipes` far back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into appetizers, entrees and desserts, a style of dining still practiced today. He also informs us how the Roman cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. As we move on, we find some books published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that is popular today, but instead descriptions of the types of food cooked for the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an outbreak in books on cooking, many of which are now in private collections. During the next few centuries, the families of Europe strove to serve up the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookbooks were greatly in demand as a result of increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cabbage Kobenhaven Casserole recipe.
