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Old 09-03-2012, 08:54 PM   #51
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cabbage meat loaf

cabbage meat loaf - yum I am liking the sound of that one too! I have heard of this but never had the recipe, but this sounds like a winner to me and I'm going to have a go and use it as a time saver meatloaf with cabbage versus cabbage rolls! I'm sure the taste is almost the same! thanks for sharing the recipe too!
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Old 09-04-2012, 05:24 AM   #52
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Originally Posted by Polish Cook View Post
cabbage meat loaf - yum I am liking the sound of that one too! I have heard of this but never had the recipe, but this sounds like a winner to me and I'm going to have a go and use it as a time saver meatloaf with cabbage versus cabbage rolls! I'm sure the taste is almost the same! thanks for sharing the recipe too!
That is a great way of putting it. My husband likes anything meatloaf or meat ball. The thing is that there isn't a real recipe (oh, you'll find them in cook-books). But ... experience. Pick a recipe and start there and take off.

My mother made them with ground beef, rice, chopped onions and green peppers and maybe an egg to hold the filling together. Then she rolled and put them in a pot with a couple of cans of tomatoes.

I was pushing 30 when my husband told me "halupke" was his favorite dish. My MIL came to visit us (we were living in Hawaii), and, being the military diplomat I now know I was, but didn't then, in conversation we mentioned that dish. So she took over my kitchen and made them, teaching me along the way. The main thing I learned from her was method. She took a big fork from my drawer, and my biggest stew pot. She took a small knife and cut 4 or 5 spikes (for lack of a better around the core of the cabbage head. Then she put the whole damned head into the pot. Periodically she would haul the head out (by the old fork I was using), let it sit for a bit, and we'd do what I'm sure there's a word for, and "spine" the leaves, that is to say, shave the coarsest part of the leaf.

We'd put the head, big, meat fork, and all back into this huge pot of water and start all over again.

When the head of cabbage was cold enough to handle and pliant, the filling part started.


See why this is an all day project for winter months? Seriously, I don't have an air conditioned kitchen. I'm not kidding, this is just the start of the meal.

I haven't even come close to how long this meal can take. It takes all day, period. To make it


It is one of those labors of love, because, trus me , it won't be a dish you can make or most of the people.

Cant or won't eat rice--
won't meat cabbage --
Onion, garlic, paprica, peppers

It can become insane. So I only make it for friends I know well.
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Old 09-04-2012, 11:29 AM   #53
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Originally Posted by Polish Cook View Post
cabbage meat loaf - yum I am liking the sound of that one too! I have heard of this but never had the recipe, but this sounds like a winner to me and I'm going to have a go and use it as a time saver meatloaf with cabbage versus cabbage rolls! I'm sure the taste is almost the same! thanks for sharing the recipe too!
Sorry--I don't have a recipe--I just took my usual meat mixture that I would use for cabbage rolls that I learned at my grandma's knee and the usual sauce she taught me, and just changed the shape and the amount of cabbage. BTW, I usually use wild rice, but that's because I'm from MN (Minne-SOOOOO-Tah). I just changed the shape and baked it as if it were a "normal" meatloaf. Play with your food--it is FUN!
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