Bamberger Krautbraten

Submitted By: friendlybear

This is my version of an old Eastern European recipe, one of my favorites. The caraway seeds give it a unique flavor. Great served with perogies.

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Difficulty: easy

Ingredients

1 pound cabbage; head -- small
1 tablespoon vegetable oil
2 onions; medium -- chopped
1/2 pound pork; lean -- cubed
1 pound ground beef -- lean
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine -- dry
1 teaspoon vegetable oil
3 bacon strips -- thick sliced

Directions

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 Tbsp 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 tsp 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 350F. oven; bake for approximately 45 minutes.


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