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
Food historians have traced the existance of recipes way back into antiquity, in truth as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language 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 having made anyone who drank it feel exhilarated. As our culinary historical trip moves on a few more years there were two interesting recipe books dating from the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the curry that is popular today, but rather descriptions of the types of food prepared for the nobility of the time. During the succeeding few hundred years, the rich and powerful families of Europe tried to serve up the most exotic banquets, and because of this chefs and their recipes became highly prized. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications are increasing in popularity mostly due to higher levels of literacy, leisure time and disposable income. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. And that 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 those on the site you are now reading. |
We hope you enjoy this Bamberger Krautbraten (Bamberger Meat & Cabba recipe.
