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
Recipes as an idea can be traced far back into ancient history, at least as far into history as the Egyptians, and possibly even further. Interesting though that is, in the main part, these old cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing the making 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 `blissful`. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. Aspicius also recounts how the ancient chefs were skilled in the use of many different aromatic flavours, including some that we all recognise for example basil, fennel and dill. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, such as basil and rosemary. The introduction of these new culinary ideas led to an increase in books on cooking, most of which still exist in academic collections. When we get to the 1900s, recipe publications are starting to become popular as a result of better eduction, people having more free time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Bramberger Meat & Cabbage Casserole recipe.
