Cabbage meatloaf

1. 

onion 5.25 oz (150 g) • sunflower oil 3 tbsp

Clean the onion, cut it finely and fry in oil.

2. 

white cabbage 1.1 lb (500 g) • salt 0.5 tsp • water 3.25 tbsp (50 ml)

Chop the cabbage finely, add it to the onion, salt, add water and simmer for 20 minutes, stirring from time to time.

3. 

white roll 3 pcs • parsley leaves

Cut the rolls into small cubes, put them in a deeper bowl and mix with the chopped cheese.

4. 

chicken egg 3 pcs • cottage cheese 1.75 oz (50 g) • medium-hard cheese smoked 3.5 oz (100 g) • salt 1 tsp • ground black pepper 0.5 tsp • ground caraway 0.5 tsp • garlic 2 cloves

Whip the eggs and mix fresh and grated smoked cheese. Add salt, pepper, caraway and crushed garlic.

5. 

bacon 5.25 oz (150 g)

Stir the diced bacon into the stewed cabbage.

6. 

pork lard • breadcrumbs

Add cooled cabbage to a bowl with rolls and mix everything together with the eggs and cheeses. Grease the mold with fat and sprinkle with breadcrumbs. Put the prepared mixture into the mold and press it. Bake in a heated oven at 670°F (355°C) F (355°F (180°C) C) for about 60 minutes.

7. 

After baking let the meatloaf cool down and tip it carefuly.