John Myers
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Meat Loaf Wrapped in Red Cabbage and Mozzarella Cheese
The perfect meat loaf wrapped in red cabbage and mozzarella cheese recipe with a picture and simple step-by-step instructions.
For the red cabbage:
- 0,5 half Head of red cabbage
- 1 pinch Salt
- 1 shot Vinegar
- 500 ml Water
For the meatloaf:
- 250 g Fresh minced beef
- 2 Tl Chopped onions
- 1 Tl Knorr-Fix meat mixture meatloaf
- 1 tsp Vegeta spice
- 250 g Mozzarella
- 1 tbsp Breadcrumbs
- 1 Egg
For the mashed potatoes:
- 1 bag Mashed potatoes from dry product
- 1 pinch Salt
- 150 ml Water
- 50 ml Low-Fat milk
- 25 g Butter
- 1 pinch White milled pepper
- 1 pinch Nutmeg
- 1 pinch Sweet paprika
For greasing the form
- Plant cream
- First bring the 500 ml water to a boil in a saucepan. Put half the red cabbage in and blanch it with a good dash of vinegar and a pinch of salt for about 5 minutes so that the cabbage gets its typical color. Well put off and leave it cold.
- Make a tasty sausage meat from the minced meat and the spices. Now grease the baking dish with the liquid plant cream. Spread a layer of cabbage leaves on the floor, then spread a layer of mozzarella cheese, then the meat loaf and then again mozzarella and finally red cabbage leaves again.
- Cook the whole thing slowly at 150-170 ° C for about 45-50 minutes. A mashed potato goes well with it. Since I didn’t feel like it, I took a powder puree. Otherwise I always make it fresh.
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