1 lb cabbage, head, small
1 tbsp vegetable oil
2 each 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 each 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 Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into ancient history, certainly as far as the Egyptians, and possibly even further than that. In practice though, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone 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 people feel blissful. Moving on, we have a couple of cookery books from the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are not about the indian food that is familiar to us all today, but rather recipes for the types of food served to the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in recipe publications, most of which are now in private collections. During the following few centuries, the wealthy families of Europe competed to lay on the best banquets, and because of this cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the 1900s, recipe books were highly popular due to higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Bramberger Meat & Cabbage recipe.
