Bramberger Meat and Cabbage Casserole

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Title: Bramberger Meat and Cabbage Casserole
Yield: 4 Servings
Categories: German, Meats, Main Dishes


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

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