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 `recipes` far back into ancient history, at least as far back into history as the early Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series of tablets in Sumerian which describe the making 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, wonderful and blissful`. As our culinary historical trip moves on a few more years we find some interesting books published in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that appears on menues today, but rather accounts of the types of meals served to the wealthy. Over the following few hundred years, the powerful and rich houses strove to offer the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bamberger Krautbraten (Bramberger Meat & Ca recipe.
