Title: Bramberger Meat and Cabbage
Categories: Beef German
Yield: 4 Servings
| 1 | lb | Cabbage, Head, Small |
| 1 | tb | Vegetable Oil |
| 2 | | Onions, Medium, Chopped |
| 1/2 | lb | Pork, Lean, Cubed |
| 1 | lb | Ground Beef, Lean |
| 1 | ts | Caraway Seeds |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | White Wine, Dry |
| 1 | ts | Vegetable Oil |
| 3 | | 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 350øF oven; bake for
approximately 45 minutes.