Seasoned ground beef and pork are layeredwith cabbage leaves and topped with strips of bacon in this tastycasserole.
Recipe: Cabbage and MeatCasserole
1 head cabbage 1 tablespoon vegetable oil 1 large onions, peeled and chopped 1 pound lean ground beef 1/2 pound ground pork 1 teaspoon caraway seed 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup dry white wine 1 teaspoon vegetable oil 6 strips of bacon
Bring a large kettle of lightly saltedwater to a boil.
Core cabbage leaving head intact. Placecabbage in boiling water and simmer until leaves are soft andpliable, but still sturdy, about 7 minutes. Remove and drain.Gently pull off 12 outer leaves and set aside. Finely chop remainingcabbage.
Preheat oven to 350°F (175°C).
Heat a large skillet over medium-highheat. Add 1 tablespoon oil and heat until hot, but not smoking.Add onions, beef and pork. Cook until lightly browned; drain.Add chopped cabbage, caraway seed, salt and pepper; stir untilwell combined. Pour in white wine and bring to a boil. Cover,reduce heat and simmer for 10 minutes, stirring occasionally.
Grease a 13 x 9 x 2-inch baking dish withremaining oil then line with half the cabbage leaves. Spoon meatmixture evenly over the top then cover with the rest of the cabbage.Arrange bacon on top.
Bake for 45 minutes, or until thoroughlyheated. Serve warm.
Makes 6 servings.
General Vamp's Quick Recipes Episode 6: Simple Cabbage and Pork Belly CasseroleIf the Cabbage and MeatCasserole recipe was useful and interesting, you can share it with your friends or leave a comment.