Ingredients
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
Bamberger Krautbraten (Bramberger Meat & Ca Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
It is possible to follow the history of meal recipes back into the distant past, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, mostly, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Moving on, there are a couple of cookery books published in the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that is served today, but rather accounts of the types of food cooked for the rich and wealthy people of that time. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab countries, such as coriander, parsley, and rosemary. These new foods and tastes led to an eruption in manuscripts on cooking, the majority of which still exist in private cookery archives. During the following few centuries, the powerful families of Europe competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipes increased in prestige. However, it was during the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes of the day. Like it or not, the introduction of TV brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Bamberger Krautbraten (Bramberger Meat & Ca recipe.
