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 trace the history of written cooking instructions far back into ancient history, at least as far into history as the Egyptians, and potentially, even further back. However, mostly, these early records were just very simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe 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 and blissful. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Closer to modern times, there were some recipe books from the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is served today, but rather descriptions of the types of food on the tables of the rich and powerful. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new herbs and spices led to an eruption in books on cookery, the majority of which still exist in academic collections. During the next few hundred years, the rich and powerful families of the West competed to offer the best banquets, and because of this the best chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cook books are in high demand, mostly as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Bramberger Meat & Cabbage Casserole recipe.
