1 lb small head cabbage
2 medium onions, chopped
1 lb ground beef, lean
1/2 tsp salt
1/2 cup white wine, dry
3 slice bacon, thick sliced
1 tbsp vegetable oil
1/2 lb pork, lean, cubed
1 tsp caraway seeds
1/2 tsp pepper
1 tsp vegetable oil
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'F. oven; bake for
approximately 45 minutes.
Servings: 4 servings
Bramberger Meat & Cabbage Casserol Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Vegetable
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in fact as far as ancient Egypt, and maybe further still. Interesting though that is, mostly, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During the time of the Romans a man called Apicius created a collection of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in recipe books, the majority of which are kept safe in private collections. Over the next few hundred years, the rich families of Europe strove to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, cooking publications are starting to become popular mostly as a result of more people being able to read, people having more spare time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Bramberger Meat & Cabbage Casserol recipe.
