Ingredients
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1 small cabbage, shredded
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1/4 cup minced onion
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2 tablespoons butter
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2 tablespoons dark corn syrup or 2 tablespoons molasses
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2 teaspoons salt
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white pepper, to taste
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1/4 teaspoon ground marjoram
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1/4 teaspoon allspice
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1/4 teaspoon nutmeg
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1 lb lean ground beef
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1 cup breadcrumbs
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1/2 cup milk
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2 eggs, beaten
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2 tablespoons grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
- Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
- In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
- Butter a 2-quart casserole dish.
- Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
- Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
- Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
- Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.