Meat and Cabbage Casserole
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INGREDIENTS 1 small head cabbage, about 1 pound 1/2 teaspoon salt 1 tablespoon vegetable oil 1/2 teaspoon pepper 2 medium onions, chopped 1/2 cup dry white wine 1/2 pound lean pork, cubed 1 teaspoon vegetable oil 1 pound lean ground beef 3 thick sliced bacon strips 1 teaspoon caraway seeds 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 tablespoon 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 teaspoon 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 a preheated 350 degree oven and bake for approximately 45 minutes.