Company Cabbage Recipes Recipe For Meatloaf

GRANDMA'S CABBAGE LAYERED MEATLOAF

Steps:

• Sauce:
• Saute onion and celery in butter in 1-quart heavy saucepan until tender, about 5 minutes. Remove from heat and stir in remaining ingredients. Bring to a boil, stirring frequently. Simmer, uncovered, 15 minutes.
• Meatloaf:
• Preheat oven to 325°F. Chop cabbage coarsely. Cook in salted boiling water, uncovered, 5 minutes; drain. Combine bread crumbs, dry milk, water, salt, and pepper in a large mixing bowl. Mix in meat.
• Pat half of the meat mixture into bottom of an 8 in. square baking pan. Combine cabbage and half of the cheese. Spread over meat. Top with remaining meat mixture. Spoon sauce over all.
• Bake 55-60 minutes. Remove from oven and sprinkle the rest of the cheese. Let stand for 10 minutes before serving.

IRISH MEATLOAF WITH CABBAGE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log.
• On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes more.
• Slice and serve with the Cabbage Cream Sauce on the side.
• Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot.

PORK MEATLOAF WITH CABBAGE AND PRUNES

Steps:

• Preheat the oven to 325 degrees F.
• In a small pot, combine the prunes and wine and bring to a simmer over medium heat. Cook gently until the wine clings to the prunes, 7 to 10 minutes. Remove from the heat and let cool to room temperature.
• Place the hazelnuts on a baking sheet and toast until dark golden brown, 15 to 20 minutes. Transfer the nuts to a clean kitchen towel, gather up the sides to make a pouch, and roll them on the counter to rub off the skins. Unfurl the cloth, and roll the nuts to the edge and into a dish. When the nuts are cool, crush them to a medium grade, using a knife, a mortar and pestle, or a small food processor.
• Heat a medium skillet over medium heat and add 3 tablespoons of the butter, the onions, and 1/2 teaspoon of the salt. Cook uncovered, stirring often, until dark golden and sweet, about 20 minutes. Scrape onto a plate to cool.
• Bring a 2-quart saucepot of well-salted water to a boil.
• Blanch the cabbage leaves in the boiling water until wilted, about 1 minute each. Run the leaves under cold water to cool; shake off excess water. Cut away the thickest part of the stems. Dry the leaves and set them aside on a plate until ready to use.
• Raise the oven temperature to 350 degrees F.
• In a large bowl, combine the pork, breadcrumbs, parsnip, carrot, parsley, thyme, sage, pepper, nutmeg, eggs, the cooled onions, and the remaining 1 1/4 teaspoons salt. Mix swiftly with your hands until just combined.
• Pile the meatloaf mixture into the center of a 9-by-13-inch baking pan and pat into a long rectangular shape. Press the prunes 1/2-inch deep into the meat, like buttons running down the center of the loaf. Pull some of the meat off of each end and use it to cover the tops of the prunes.
• Cover the meatloaf with overlapping cabbage leaves. Rub the outside of the leaves with the remaining 2 tablespoons butter.
• Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, 50 minutes to 1 hour.

COMPANY MEATLOAF----MEATLOAF------

Steps:

• Mix first 11 ingredients together to form a loaf. Place in pam sprayed roaster.
• Mix sauce ingredients,pour over loaf.
• Bake 350 degrees for 2 hours or 160 degree temperature.
• Cool for 5 minutes before slicing -- .

KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)

Steps:

• Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
• While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
• When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
• While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

CABBAGE ROLL MEATLOAF RECIPE - (4.3/5)

Steps:

• Mince and steam cauliflower. In a large bowl, combine ground beef and cauliflower with egg. Add chia seeds, tomatoes. Parsley flakes, lemon pepper, garlic powder, salt, cinnamon, allspice and onion powder. Use your hands to mix the ingredients together well. Place a sheet of foil on a baking sheet. Press the beef mixture over the foil into a rectangle. The meat should be about ¾ inch thick. Sprinkle the cole slaw mix over the meat, leaving a 2 inch border around the edges. Press the cabbage into the meat gently. Using the edge of the foil, roll the meat mixture up jelly roll style. Seal the ends and the edge and move the foil to place the roll in the center of the sheet. To prepare the sauce, add the vinegar and sweetener to the tomato sauce. Spoon half of the sauce over the meatloaf. Bake in a preheated 400 degree oven for 40 minutes. At that time, spoon the remaining sauce over the meatloaf and cook an additional 15 minutes or until a meat thermometer registers 160. Remove the loaf from the oven and let cool five minutes before cutting. 8 servings 351 calories 6 g net carbs 22 g protein 27 g fat