Title: Bramberger meat and cabbage casserole
 Categories: German, Meats, Main dish
      Yield: 4 Servings
 
      1 lb Cabbage; Head, Small
      2 md Onions, Chopped
      1 lb Ground Beef; Lean
    1/2 ts Salt
    1/2 c  White Wine; Dry
      3 sl Bacon, Thick Sliced
      1 tb Vegetable Oil
    1/2 lb Pork; Lean, Cubed
      1 ts Caraway Seeds
    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'F. oven; bake for
  approximately 45 minutes.