Yield: 4 servings
1 lb Cabbage; head, small
2 ea Onions; medium, chopped
1 lb Ground beef; lean
1/2 ts Salt
1/2 c White wine; dry
3 ea Bacon; strips, thick sliced
1 tb Vegetable oil
1/2 lb Pork; lean, cubed
1 ts Caraway seed
1/2 ts Pepper
1 ts Vegetable oil
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.