Bamberger krautbraten (bramberger meat & cabbage casserol

1 lb Cabbage; Head, Small
      2 ea Onions; Medium, Chopped
      1 lb Ground Beef; Lean
    1/2 ts Salt
    1/2 c  White Wine; Dry
      3 ea Bacon; Strips, Thick Sliced
      1 tb Vegetable Oil
    1/2 lb pork; Lean, Cubed
      1 ts Caraway Seeds
    1/2 ts Pepper
      1 ts Vegetable Oil
 
  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.