Title: Bramberger meat & cabbage
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; head, small
      1 T  Vegetable oil
      2 ea Onions; medium, chopped
    1/2 lb Pork; lean, cubed
      1 lb Ground beef; lean
      1 t  Caraway seeds
    1/2 t  Salt
    1/2 t  Pepper
    1/2 c  White wine; dry
      1 t  Vegetable oil
      3 ea Bacon; strips, thick sliced
 
  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.