Cabbage meatloaf

Name: Cabbage meatloaf recipe
Yield: 4
Ingredients: 1kg cabbage; 80g day-old crustless sourdough, processed into fine breadcrumbs; 40.00 ml milk; 40.00 ml extra virgin olive oil; 2 garlic cloves, crushed; 1 red onion, finely chopped; 1 carrot, finely chopped; 2 celery stalks, finely chopped; 500g (18% fat) mince (we used a mixture of beef, pork and veal, see notes); 1 large egg, whisked; 1 tsp ground white pepper; 20.00 ml each Worcestershire sauce,; Olive oil cooking spray; Mixed salad leaves (optional), to serve

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by Tracey Pattison

Delicious Team

Aug 07, 2023

“Instead of discarding those green outer leaves of a cabbage, put them to great use as a crispy ‘wrap’ for a twist on that much-loved traditional family meal – meatloaf.” – Tracey Pattison

16 (1kg) outer large whole green cabbage leaves (see note)
80g day-old crustless sourdough, processed into fine breadcrumbs
2 tbs milk
2 tbs extra virgin olive oil
2 garlic cloves, crushed
1 red onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
500g (18% fat) mince (we used a mixture of beef, pork and veal, see notes)
1 large egg, whisked
1 tsp ground white pepper
1 tbs each Worcestershire sauce, tomato sauce, wholegrain mustard and brown sugar
Olive oil cooking spray
Mixed salad leaves (optional), to serve

Method

1.

Bring a large stockpot of water to the boil over high heat. In 6 batches, blanch cabbage leaves for 1 minute, then immediately transfer to a large bowl of iced water to chill and retain their colour. Drain very well and pat dry with paper towel, cutting away any thick core stems that remain. Layer leaves between more paper towel and set aside at room temperature (leaves need to be very dry so they crisp up when baked).
2.

Place breadcrumbs and milk in a large bowl. Stir to combine, then stand at room temperature for 10 minutes or until milk is absorbed. Meanwhile, heat oil in a large frypan over medium-high heat. Add garlic, onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until softened and just starting to turn very light golden. Transfer to a medium heatproof bowl to cool slightly.
3.

Add mince, egg, white pepper, sauces, mustard, sugar, 1 tsp fine salt and the slightly cooled onion mixture to the breadcrumb mixture. Using clean hands, mix to combine well. Place two long lengths of plastic wrap, slightly overlapping at the centre, on a work surface. Top with cabbage leaves overlapping, to create a large 45cm x 35cm rectangle, making sure there is a double layer of leaves overall. Press mince mixture evenly over the leaves, leaving a 7cm-wide border on all sides. Fold over leaves down two long sides then, using the plastic wrap as a guide, roll up from the short side to form a firm log. Secure loaf with kitchen string, then place seam-side down on a wire rack set over a baking tray. Chill, uncovered, for 20 minutes.
4.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Spray meatloaf all over with oil and season the top generously with sea salt flakes and freshly ground black pepper. Bake for 40-45 minutes until cooked through when a skewer inserted at centre shows that juices run clear, and cabbage leaves are golden and crisp. Remove from oven and stand, uncovered, for 5 minutes (this will make slicing easier).
5.

Slice large pieces of meatloaf and serve with salad leaves, if using.