Kaldskopf

From Recipes with a History

Meat Recipes | Vegetables Recipes

• 1 head savoy cabbage (commonly called "curly" cabbage), separated into leaves
• 1 pound each ground pork and ground beef
• 1 teaspoon nutmeg
• salt and pepper to taste
• 2 eggs, beaten
• 2 medium onions, chopped and sauteed in butter until transparent
• 1 cup cooked rice (1/2 cup uncooked)
• 3 tablespoons pickling spices, tied in a cheesecloth bag

Parboil cabbage leaves to soften. Remove thick ribs. Spread out a large piece of cheesecloth and arrange leaves on it in an overlapping circle.

Mix everything else except pickling spices as for meat loaf, form into a large ball, and center on the bed of cabbage leaves. Gather cheesecloth to wrap leaves around meat, and tie at the top. Bring a tall, narrow kettle of water to a boil; add pickling spices and cabbage ball. Simmer gently for about an hour and a quarter. Remove from the cloth and place the ball of meat and cabbage on a platter. With the spiced water the meat was boiled in, make a brown flour gravy. Very good with mashed potatoes.

Comments

The Yankee Cook suggests cooking the cabbage in a light beef stock instead of water for the tastiest gravy.

Find Similar Recipes

• By Category
  • Meat Recipes
  • Vegetables Recipes
• By Course
  • Main Dish Recipes
• By Special Occasions
  • St. Patricks Day Recipes