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
We are able to read the history of written recipes back into the far past, at least as far back into history as ancient Egypt, and maybe further still. Having said that, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the Roman chefs made use of a good variety of aromatic flavors, including many that are still in use today like basil, rue and asafoetida. During the following few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Bramberger Meat & Cabbage recipe.
