2 tbsp + 1 tsp unsalted butter
1 3lbĀ green cabbage, cored and shredded
3 tbsp molasses
Kosher salt and ground pepper
3/4 lb ground beef
3/4 lb ground pork
1 onion, peeled and chopped
1 cup heavy cream
4 tbsp breadcrumbs
1/3 cup beef stock

1/3 cup lingonberry preserves
1 tbsp red wine vinegar
1 tbsp unsalted butter
1 tsp Worcestershire sauce


Preheat oven at 350F. Heat up a large pan on medium high heat and add butter. When it begins to foam, add the cabbage and molasses. Lower the heat to medium and sprinkle salt on top. Cook slowly and stirring often until all liquid is evaporated and caramelized. This should take 20-25 minutes.

While cabbage is cooking, mix the meats together in a large bowl, then add the onion, cream, and breadcrumbs and mix again to completely combine. After cabbage is done, add 1/3 of the cabbage to the meat mix. Use the remaining butter to grease a 8 inch cast iron pan or baking pan and transfer the meat to it. Spread remaining cabbage on top of meat and add stock over top and place in the oven, on a sheet tray. Cook 40-45 minutes, or until fully cooked, and cabbage is very caramelized, about 40-45 minutes. Set aside for 10 minutes before serving.

Heat up lingonberry preserves, vinegar, and butter in a small pot on medium heat. Add Worcestershire sauce to taste. Serve with the meatloaf.

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