Bamberger krautbraten (bramberger meat & cabbage casserole) Recipe

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Bamberger krautbraten (bramberger meat & cabbage casserole)

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Cabbage, Casseroles, Entrees, German, Meats, Vegetables, Western European

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Ingredients:

1	lbs	Cabbage, Head, Small
2	each	Onions, Medium, Chopped
1	lbs	Ground Beef, Lean
1/2	tsp	Salt
1/2	cup	White Wine, Dry
3	each	Bacon, Strips, Thick Sliced
1	tbsp	Vegetable Oil
1/2	lbs	Pork, Lean, Cubed
1	tsp	Caraway Seeds
1/2	tsp	Pepper
1	tsp	Vegetable Oil

Procedures:

1	Remove outer, wilted cabbage leaves and core.
2	Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
3	Remove and drain.
4	Gently pull off 12 leaves and set aside.
5	Finely chop the rest of the cabbage.
6	Heat 1 t vegetable oil; add onions, pork, and ground beef.
7	Cook until lightly browned.
8	Drain off excess fat.
9	Add the chopped cabbage, caraway seeds, salt, and pepper.
10	Pour in the white wine.
11	Cover and simmer the mixture for 10 minutes, stirring often.
12	Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves.
13	Spoon in the meat mixture, cover with the rest of the cabbage leaves.
14	Cut bacon strips in half and arrange on top.
15	Place in preheated 350 °F.
16	Oven; bake for approximately 45 minutes