… or simply wrap your Meatloaf in Cabbage Leaves! (Meat)
Here is another way to serve stuffed cabbage, a very ancient and truly international Simchat Torah specialty! Instead of stuffing each leaf, you can make a large meatloaf and wrap it in several leaves. Italian Jews have many versions of “Polpettone” (meat loaf) made with beef or poultry, stuffed with different vegetables, frittata or boiled eggs, and encased in turkey or chicken skin, or in a goose neck.
Ingredients
- (serves 6)
- 1 lb ground beef, or veal (or a mix)
- 2 slices bread, crust removed
- beef or chicken stock
- 4 teaspoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely minced
- ½ cup peas, cooked
- 1/2 cup carrot, cooked and cut into small cubes
- ¼ tablespoon nutmeg
- 1 egg
- 2 or 3 tablespoons plain bread crumbs
- 1 tablespoon freshly chopped parsley
- salt and pepper
Directions
Preheat oven to 350°.
Soak the bread in meat stock and set aside.
Blanch the best leaves of a cabbage in boiling water for 1 minute, drain and set aside.
Heat the olive oil in a pan, add the onion and garlic and cook until soft.
In a large bowl, combine the ground turkey, bread mixture (liquid squeezed out), nutmeg, salt, pepper, the egg, and after everything is well combined, fold in the carrot and peas.
Allow to rest for one minute, then add some breadcrumbs to thicken the mixture.
Shape the mixture into a meatloaf and wrap it in the cabbage leaves.
Tie well with kitchen string (to make sure it won’t break you can also place the meatloaf in a muslin bag.
Place in a deep pan, cover with stock (enough to reach the top of the cabbage), and cook on medium/low heat, covered, for 1 and 1/2 hours (checking every 30 minutes and adding stock if it’s drying out).
Uncover the pan and if there is still a lot of liquid, allow most of it to evaporate.
Serve with the juices from the pan.
http://dinnerinvenice.com/2011/10/09/stuffed-cabbage-meat/
