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Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Packed - finely shredded Cabbage - (about 1 pound)

  2. 1 Onion - finely chopped (medium)

  3. (1/2 cup)

  4. 1 1/2 tablespoons 22ml Corn oil

  5. 1 cup 110g / 3.9oz Packed shredded carrot

  6. 10 Garlic - minced

  7. 1 heaping

  8. 1 tablespoon 15ml 1/2 lb 227g / 8oz Ground round or lean ground

  9. Beef

  10. 1 Egg white

  11. 1 Egg

  12. 1/3 cup 48g / 1.7oz Bread crumbs - preferably

  13. Whole wheat

  14. 1 teaspoon 5ml Dried basil - crumbled

  15. 1/4 teaspoon 1 1/3ml Oregano - crumbled

  16. 1/2 teaspoon 2 1/2ml Fresh ground black pepper

  17. 1/4 cup 59ml Water

  18. 2 tablespoons 30ml Vinegar

  19. 1 cup 237ml Packed shredded potatoes

  20. (2 medium)

Instructions Jump to Ingredients ↑

  1. Saute cabbage and onion in the oil in a large skillet over medium heat, stirring them often, for about 5 minutes.

  2. Reduce the heat to medium low and saute the vegetables for 5 to 10 minutes longer or until cabbage begins to turn golden. Add the carrots and garlic; saute the vegetables another 5 minutes.

  3. Remove the vegetables from the heat and let them cool to room temperature.

  4. In a large bowl, combine the beef with the egg white and whole egg, bread crumbs, basil, oregano, black pepper, water and vinegar. Add the cooked vegetables and shredded potatoes to the beef mixture. Mix ingredients well.

  5. In a shallow baking pan, shape the meat and vegetable mixture into a loaf about 8" long. Cover the pan tightly with aluminum foil.

  6. Bake the meat loaf in a preheated 350 degree oven for 30 minutes. Uncover the meat loaf and bake it 30 minutes longer.

  7. Let the meat loaf rest for about 15 minutes before slicing it.

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