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 tb 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 ts 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 minutes.
