I still had cabbage leftover from St. Patrick’s Day & had been hankering for stuffed cabbage. I just did.not.have.the.time to roll a whole bunch of little loafed-leaves… The word “loaf” resonated in my brain… Hmmmm how can I mimic the recipe while doing one large meatloaf? And this came about. It’s yummy & quicker than the traditional stuffed cabbage with the same charm. And if you ask a selection of Polish & Eastern European cooks how they make theirs… you will get so many different versions! The beauty of old traditions. I like to think of this as sort of my Italian-wife version…
Stuffed Cabbage Meatloaf
- 6 large, green cabbage leaves
- 1 lb ground beef
- 1 c bread crumbs
- 1 large beaten egg
- 2 c marinara or tomato sauce
- 1/2 c finely chopped onion
- 2 tsp minced garlic
- 1/2 tsp oregano
- s & p
- 2 TBSp olive oil
- 1 c water +more.
Place cabbage leaves in a pot of boiling water, cover, reduce heat to a simmer and cook 4-5 minutes or until the leaves are soft. Drain & cool.
In a large bowl, combine ground beef, bread crumbs, egg, 1/2 c sauce, onion, garlic, oregano & s & p. Create a free formed “loaf” mound. Wrap the mound in the cabbage leaves.
In an oven-proof skillet, heat the olive oil on medium. Add the rest of the tomato sauce. Stir… Place the cabbage-wrapped mound in the center of the skillet. Allow to simmer, then lower the heat… Add water slowly, as needed, as the liquid thickens for 20 minutes.
Meanwhile, preheat the oven. After the meatloaf has steamed for 20 minutes, spray the top with cooking spray & place the skillet in the oven for another 30 minutes or until done. Serve sliced, topped with the sauce.