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.
It's my first time making it and I'm surprised how easy it is! It tasted different from modern Fried Chicken, but even so, understandable as Westerners tend to think. I love the funky, lingering flavor. I MANAGE TOSTROOT\\TC\YAMIS\REPOS
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