2 lb pork cut into 1/2 inch cubes
2 oz seasoned flour
1/2 oz caraway seeds
3 oz lard
1 oz paprika
6 oz shreaded cabbage / saurkraut
2 oz tomato puree
1 cup water
1 oz vinegar
4 oz sour cream
1 oz onions
Directions
Toss the meat cubes in seasoned flour and caraway
seeds. Heat lard and saute the meat with a lid on pan.
Shake from time to time and cook until brown for 10
minutes. Then add ground paprika and sliced onions.
Toss a few minutes, add tomato puree and white
cabbage or saurkraut, vinegar and cold water. Season
with a little salt. Simmmer gently for 1 1/2 hours
until the meat is tender. Add sour cream or plian
yoghurt at the last minute.
Servings: 6 servings
Krautfleisch - Pork Casserole W/ Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; German; Main Dish; Meat
The History of Recipes
Historians have traced the existence of recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient 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 those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also tells us how the early Romans made use of a good variety of herbs, including a few that will be familiar to modern chefs such as thyme, mint and parsley. As our culinary historical trip moves to more modern times we find a couple of books which were published in the 14th Century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is popular today, but rather accounts of the types of food on the menues of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley and basil. These new foods and tastes prompted a torrent in manuscripts on cookery, many of which still exist in private libraries. Over the following few centuries, the powerful and wealthy houses strove to serve the most extravagent meals, and as a consequence, cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, cook books are starting to become popular mostly as a result of more people being able to read, people having more spare time and being a little richer. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Krautfleisch Pork Casserole W_ Cabbage recipe.
