CABBAGE WRAPPED MEATLOAF...another fantastic cold weather recipe for America's Heartland

This can be made as one big meatloaf or individual ones, and they make the humble meatloaf look almost "gourmet".

Serves 6  (freezes well)

sea salt
1 ts baking soda
 1/2 gal boiling water
1 medium sized head of cabbage, stem removed and leaves pulled apart.
I prefer Savoy or spring cabbage, but red or green cabbage works fine too.
Plunge the cabbage leaves into boiling water and   cook for 8 mins or until the leaves have wilted, remove and cool under cold running water in a colander, drain well.
With the large cabbage leaves, suing kitchen scissors, remove the hard tough stems.

Preheat oven 350f
1 1/2 cups ripe pitted olives
1 1/2 pounds ground beef, chicken or turkey
1 cup minced onion
1 large egg beaten
salt, pepper and hot sauce to season
1/2 cup soft whole wheat breadcrumbs (2 slices processed or grated) OR 1 cup old fashioned rolled oats
1/2 cup milk
1/2 tsp caraway seeds or cumin seeds
1 tsp dried thyme
1 tbsp butter
1 tbsp all purpose flour
beef or chicken broth/stock
1/3 cup wine
1 cup sliced mushrooms
 2 cloves garlic smashed and minced
gated zest 1 lemon or 1/2 tsp lemon pepper (optional)
2 bay leaves

Method:
Well butter a 9x5x3 inch loaf pan or oven proof casserole, and line with overlapping cooked cabbage leaves.


Reserve 1/4 cup of ripe olives and then process the rest with onion, garlic egg and breadcrumbs until fine.
Empty into a bowl and add the raw meat, egg and milk.
Mix well before stirring in the herbs, seeds and seasonings.
Place half the beef mix over the cabbage leaves and add another layer of cooked cabbage leaves and then top with second later of meat mix.
Cover well with remaining cabbage leaves.
Packing down tightly.
Cover loosely with parchment and then aluminum foil.
Place on a lined cookie sheet and bake 1 1/4 hours.

Remove from oven and, place a wire rack over the meatloaf and drain off the excess juices into a measuring jug.
Place the meat loaf on a warmed serving platter, and keep warm while preparing the sauce.
heat the butter in a skillet, saute the mushrooms until they release their juices then add the flour & lemon zest/lemon pepper to make a roux .
Make the juices up to 1 cup with beef broth and add to roux making a thick sauce, cook for 3-5 mins until sauce is thickened. add wine  and serve with the meatloaf.
The sauce may be poured over the meatloaf or served on the side.

For individual ones just fill each large cabbage leaf and steam them, serving with a tomato or mushroom sauce.
Individuals cannot be baked successfully as they dry out too quickly.