1 lb cabbage, head, small
1 tbsp vegetable oil
2 each onions, medium, chopped
1/2 lb pork, lean, cubed
1 lb ground beef, lean
1 tsp caraway seeds
1/2 tsp salt
1/2 tsp pepper
1/2 cup white wine, dry
1 tsp vegetable oil
3 each bacon, strips, thick sliced
Directions
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
Servings: 4 servings
Bamberger Krautbraten (Bramberger Meat & Cabb Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that is, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian 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 making drinkers feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. Additionally, he informs us how the Roman cooks were skilled in the use of many herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Moving on, we find a couple of recipe books which date from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in recipe books, most of which still exist in private collections. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Bamberger Krautbraten (Bramberger Meat & Cabb recipe.
