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  • 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.

Additional Notes:

The Yankee Cook suggests cooking the cabbage in a light beef stock instead of water for the tastiest gravy.
Updated Sunday, April 21st, 2002

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One Response to Kaldskopf

  1. Anonymous March 7, 2006 at 4:59 pm #

    I will use more pickling spices next time I make this, as I felt this dish was quite bland.

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