1 (3 pound) whole lot of bacon
3 carrots, sliced
1 pound lean ground beef
1 onion, chopped
1 cup water
3 bay leaves
2 teaspoons salt
2 teaspoons ground black pepper
1/3 cup onion powder
1/2 cup water
1/2 teaspoon salt
2 teaspoons ground black pepper
1 large head cabbage, thinly sliced
1 handful celery, finely chopped
4 cloves garlic, peeled and chopped
2 stalks celery, finely chopped
1 cup dry white wine
3/4 cup water
1/2 cup dry white wine
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl combine bacon, carrots, ground beef, onion, water, bay leaves, salt, ground black pepper, onion powder, water and salt and pepper to taste. Pour into a 9x13 inch casserole dish; toss to coat.
Bake 50 to 60 minutes in the preheated oven; remove from oven and set aside.
In a small saucepan over medium heat, cook cabbage until just tender. Stir in beef and cook until tender. Stir in onion and water, a little at a time, until all vegetables are coated with oil. Return to heat and cook, stirring constantly, until all liquids are absorbed. Stir in vinegar and cook 3 to 5 minutes, until onion is tender.