Bamberger krautbraten (bramberger meat & cabbage casserole)

1 lb Cabbage; Head, Small
      1 T  Vegetable Oil
      2 ea 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 ea 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.