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 far back into antiquity, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians are some tablets in the Sumerian language which show 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. Moving our culinary historical trip onwards, we find two books published in the 14th Century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the curry that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the rich people of the time. Over the next few hundred years, the powerful and wealthy houses strove to lay on the most extravagent banquests, and as a result cooks and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording the recipes of their peers. When we get to the 20th century, cook books are starting to become popular as a result of increased literacy, people having more spare time and having more money. |
We hope you enjoy this Bramberger Meat & Cabbage Casserol recipe.
