Ingredients
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 seed
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
Bamberger Krautbraten (Bamberger Meat & Cabba Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
Experts have tracked the existence of recipes far back into distant history, in fact as far as the early Egyptians, and maybe further still. However, sadly, these old recipes were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the Romans used many different spices and herbs, including a few you will know like bay, rue and dill. Moving on, we find two interesting recipe books dating from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the wealthy. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including coriander, parsley, and rosemary. These new herbs and spices caused a surge in recipe manuscripts, some of which are kept safe in private cookery archives. During the following few centuries, the powerful and rich houses tried to offer the most exotic banquets, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the advent of the 1900s, cook books were starting to become popular mostly due to better eduction, people having more leisure time and being a little richer. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Bamberger Krautbraten (Bamberger Meat & Cabba recipe.
