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 prove the history of recipes way back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these old recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
Closer to modern times, there are a couple of recipe books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that is served today, but instead recipes for the types of meals prepared for the rich people of the time. By the arrival of the 1900s, recipe books are highly popular as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Bramberger Meat & Cabbage recipe.
