Unstuffed Cabbage Roll Mini Meatloaves
with Kohlrabies & Ajvar
Cooking time
30 minutes
Servings
2/4
Calories
560 /serving
We’re getting stuffed and unstuffed at the same time! We want all the classic comforts of cabbage rolls, let loose on the plate. The ground beef filling is roasted as a meatloaf, presented in a smoky tomato sauce of stewed cabbage and kohlrabies.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Shredded cabbage
- 2 Kohlrabies
- 1 Onion (or shallot)
- 15ml Ajvar (roasted red pepper spread)
- 100ml Tomato sauce
- 30g Almond flour
- 30ml Vegetable demi-glace
- 7.5g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic powder, onion powder, oregano, black pepper, kosher salt)
Contains: Almonds • Eggs
You will need:
Large high-sided pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
32 g
Saturated Fat
9 g
Sodium
490 mg
Total Carb
37 g
Sugars
16 g
Protein
37 g
Fibre
14 g
Preparation
Prepare & roast the meatloaves
- Preheat the oven to 450°F.
- Halve, peel and mince ⅓ of the onion; thinly slice the remaining ⅔.
- In a large bowl, combine the beef, almond flour, ajvar, minced onion, 1 egg (double for 4 portions) and S&P.
- Form into 2 small loaves* (double for 4 portions).
- Arrange on a lined sheet pan and roast, 15 to 18 min., until cooked through.
Mise en place
- Meanwhile, peel and small-dice the kohlrabies.
Sauté the vegetables & make the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the kohlrabies and sauté, 2 to 3 min., until lightly browned.
- Add the sliced onion and spices. Sauté, 2 to 3 min., until fragrant.
- Add the tomato sauce, demi-glace, cabbage, ¾ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat to medium and cook, slightly covered, stirring occasionally, 4 to 5 min., until tender.
Coat the meatloaves
- When the meatloaves are cooked through, add to the pan of vegetables and sauce.
- Cook, spooning the sauce over the meatloaves, 2 to 3 min., until slightly thickened.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the meatloaves and vegetables between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
