Pork and Cabbage Casserole Recipe

You can use the traditional method of boiling the whole cabbage
to tenderize the leaves as I have indicated in this recipe, or you
can employ the more modern method of freezing the cabbage to
accomplish the same thing.

Pork and Cabbage Casserole

1 small head cabbage, about 1 lb (450 g)
2 Tbs (30 ml) vegetable oil
1 onions, chopped
1 1/2 lbs (675 g) lean pork, cubed
1/2 cup (125 ml) dry white wine or chicken stock
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste
4 - 6 slices bacon, cut in half

Cook the whole cabbage in a large pot of boiling water for 10
minutes. Peel off 12 of the outer leaves, set aside, and chop
the remaining cabbage. Heat the oil in a large skillet over
moderate heat and saute the onions until tender but not brown,
about 5 minutes. Add the pork and cook until lightly browned.
Add the chopped cabbage, wine, caraway seeds, salt, and
pepper and simmer covered for 10 minutes. Line a greased
baking dish with half the cabbage leaves, removing the ribs if
necessary to make them lie flat. Add the pork mixture and top
with the remaining cabbage leaves. Arrange the bacon slices
on top and bake in a preheated 350F (180C) oven for 45 minutes.
Serves 4 to 6.