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
Recipes as an idea can be tracked far back into the distant past, in fact as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language which show the making 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 tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, something we still use today. He also informs us how the Roman cooks made use of many spices and herbs, including a few you will know for example basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, including basil and rosemary. The introduction of these new culinary ideas created a torrent in cookery books, most of which still exist in private cookery archives. Over the succeeding few centuries, the upper classes strove to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were at a premium. However, it was during the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Bamberger Krautbraten (Bramberger Meat & Ca recipe.
