Ingredients:
1 small cabbage, shredded
1/4 cup minced onions
2 tablespoons butter
2 tablespoons dark corn syrup or 2 tablespoons molasses
2 teaspoons salt
white pepper, to taste
1/4 teaspoon ground marjoram
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 lb lean ground beef
1 cup breadcrumbs
1/2 cup milk
2 eggs, beaten
2 tablespoons grated parmesan cheese
Directions:
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.