1 medium cabbage
1 3/8 oz margarine
1 3/8 oz flour
2 1/8 cup water
1 tsp capers
1 tsp lemon juice
1 cup milk
8 7/8 oz ground beef
1 slice bread
1 egg
1 onion, finely chopped
1 pinch salt
1 pinch pepper
Directions
Loosen cabbage leaves by putting the whole head into boiling water
until the leaves come off. Cut off the hard stem parts, and put the
leaves in boiling salted water one at a time until they are partialy
cooked.
Mix the meat, bread, salt, pepper, egg and onion together. Make a
white gravy out of the margarine, flour, water, and milk. Season with
salt and pepper and add capers. You can also use tomato sauce for a
change.
Grease the bottom and sides of a large casserole dish. Layer in the
cabbage, meat and gravy alternately. Top with cabbage. Cover and bake
at 375F for 45-60 minutes. From: Brigitte Sealing, Cyberealm BBS,
Watertown NY 1993
Servings: 4 servings
Brigitte's German Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; German; Main Dish; Vegetable
The History of Recipes
Food historians have proved the existence of recipes back into the far past, in fact as far into history as early Egypt, and quite possibly further than that. Interesting though that is, these, ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in the Sumerian language describing 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. He also recounts how the early Romans were skilled in the use of a good variety of spices, including a few you will know like thyme, rue and dill. Over the next few centuries, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking publications are greatly in demand mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Brigitte's German Cabbage Casserole recipe.
