Recipe by JackieOhNo!
From Good Food Magazine, March 1986. Imaginative packaging turns a familiar favorite into more than meatloaf and mashed potatoes.
- 1 1⁄4 lbs mixed ground pork or 1 1⁄4 lbs ground veal or 1 1⁄4 lbs ground beef
- 1 small onion, finely chopped
- 1⁄4 cup fine dry breadcrumb
- 6 tablespoons chopped fresh parsley
- 2 teaspoons salt
- additional salt, for potato
- 1⁄2 teaspoon freshlly ground pepper
- 2 eggs
- 3 tablespoons tomato paste
- 2 large baking potatoes, peeled and cut into 1-inch chunks (about 1-1/2 lbs.)
- 8 -10 large savoy cabbage leaves, rinsed
- 1⁄4 cup milk
- 2 tablespoons unsalted butter, room temperature
- 1⁄8 teaspoon ground nutmeg
- vegetable oil
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 1 small celery rib, coarsely chopped
- 1 small carrot, peeled, coarsely cjopped
- 1 small onion, coarsely chopped
- 4 medium mushrooms, rinsed, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon thyme
- 1 (14 ounce) can Italian plum tomatoes
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
Directions See How It's Made
- Crumble meat into bowl. Sprinkle with onion, bread crumbs, 4 T. parsley, 2 t. salt, and 1/2 t. pepper. Beat eggs and tomato paste until blended; pour over meat and mix gently just until blended.
- Shape meat mixture into eight 3x2-inch loaves. Place loaves 3 inches apart in large baking pan; refrigerate covered with plastic wrap.
- Heat large pot of salted water to boiling. Add potatoes and boil until tender, 15-20 minutes. Remove with slotted spoon and pat dry.
- Cut off bottom of thick center rib of each cabbage leaf. Add leaves to boiling water. Stir gently to separate leaves, and blanch until bright green and softened, 2-3 minutes. Remove with slotted spoon; drain on paper towels.
- Heat oven to 350 degrees.
- Place milk, butter, remaining parsley, and nutmeg in large bowl. Mash potatoes until smooth. Add to milk mixture; stir until blended. Spread potato mixture evenly over tops and sides of loaves. Wrap each loaf in a cabbage leaf, enclosing it completely. Brush loaves lightly with oil.
- Cover baking pan with aluminum foil and bake loaves 30 minutes. Remove foil and bake, basting loaves with pan juices, until cabbage is lightly browned, about 20 minutes more.
- While loaves are baking, make sauce: heat olive or vegetable oil in heavy 2-quart saucepan over medium heat. Add celery, carrot, onion, and mushrooms; saute until softened and lightly browned, about 5 minutes. Stir in garlic and thyme. Saute 1 minute. Reduce heat to low. Stir in tomatoes with liquid. Simmer uncovered until thickened, 10-15 minutes. Puree in blender or food processor until almost smooth. Season with remaining salt and pepper. (Sauce can be store in refrigerator up to 1 week or in freezer up to 3 months. Makes 2 cups of sauce.).
- Remove baked loaves with slotted spatula to serving plates. Serve with sauce.