1 lb cabbage, head, small
1 tbsp vegetable oil
2 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 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
Bramberger Meat & Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Meat; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into distant history, in fact as far back into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a series of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into appetizers, main course and desserts, a very modern way of dining. Aspicius also describes how the early Romans made use of a good variety of herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Moving on, there were some books dating from the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that we all know today, but instead recipes for the types of food on the menus of the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including basil and coriander. The introduction of these new tastes led to an increase in books on cooking, most of which are now in private libraries. During the next few hundred years, the upper-class families of the West strove to serve the most exotic banquets, and as a result the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications were greatly in demand mostly due to increased literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bramberger Meat & Cabbage Casserole recipe.
