Bamberg cabbage casserole

Ingredients for 4 servings:

• 500 g white cabbage
• 2 tbsp lard for frying
• 2 onions, diced
• 250 g pork, diced
• 500 g minced meat, half and half
• 1 tbsp caraway powder
• salt and pepper
• 1 jar white wine
• 8 slice(s) bacon, thin
• 1 tbsp lard
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Remove the outer leaves from the cabbage head. Cut out the stalk and place the head in boiling water for 10 minutes. Remove 12 large leaves. Finely chop the remaining cabbage. Brown the chopped onions, diced pork, and ground beef in the lard. Add the chopped cabbage. Season with caraway, salt, and pepper. Pour in the white wine and simmer for 10 minutes. Grease an ovenproof dish and line it with cabbage leaves. Pour in the meat mixture. Cover with cabbage leaves and thin slices of bacon. Sprinkle 1 tablespoon of lard on top. Bake in a preheated oven at 220°C for about 45 minutes.