VOLUME 1 - Kilimanjaro Foods

4 Servings
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t 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 350 degree F. oven; bake for approximately
45 minutes.
Baptismal Pot (German)