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
It is quite possible to track the history of written cooking instructions far back into the far past, in fact as far back into history as early Egypt, and maybe even further. However, these, early records were just primitive pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians are some clay tablets in the Sumerian language which recount 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 anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans made use of a good variety of aromatic flavors, including some that we all recognise for example basil, rue and dill. Moving on, we find some books which appeared in the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is served today, but rather accounts of the types of meals on the tables of the wealthy. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in recipe publications, the majority of which are now in private cookery archives. By the time we get to the twentieth century, cookbooks were greatly in demand mostly as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Cabbage Kobenhaven Casserole recipe.
