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Bramberger Meat & Cabbage

Remove outer, wilted cabbage leaves and core.
Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
Remove and drain.
gently pull off 12 leaves and set aside.
Finely chop the rest of the cabbage.
Heat 1 T vegetable oil; add onions, pork, and ground beef.
Cook until lightly browned.
Drain off excess fat.
Add the chopped cabbage, caraway seeds, salt, and pepper.
Pour in the white wine.
Cover and simmer the mixture for 10 minutes, stirring often.
Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves.
Spoon in the meat mixture, cover with the rest of the cabbage leaves.
Cut bacon strips in half and arrange on top.
Place in preheated 350 degree F.
oven; bake for approximately 45 minutes.

^Ingredients | Category: Meat

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Buffet Meat Balls

1.Heat oven to 350F.
Lightly grease 15 1/2" x 10 1/2" jelly roll pan.
Set aside.
In large mixing bowl, combine all meatball ingredients.
Mix well.
Shape into ninety 3/4" meatballs.
Arrange in even layer in prepared pan.
Bake for 12 to 15 minutes, or until light golden brown.
Drain.
Cover loosely with foil to keep warm.
Set aside.
2.In 1 1/2 quart casserole, combine carrots, butter and parsley.
Cover.
Microwave at High for 2 to 3 minutes, or until butter melts.
Add beef broth.
Set aside.
3.In 1-cup measure, blend apple juice and cornstarch.
Blend into broth mixture.
Stir in coriander, salt and pepper.
Microwave at High for 7 to 10 minutes, or until sauce is thickened and translucent, stirring 3 or 4 times.
Set aside.
4.Place meatballs in 10" square casserole.
Add sauce.
Toss to coat.
Garnish with green pepper chunks if desired.
Serve with wooden picks.
Advance preparation: Up to 2 days in advance, prepare as directed to * above.
Cover and refrigerate meatballs.
To serve, continue as directed, except microwave meatballs at High for 9 to 15 minutes, or until hit, stirring 2 or 3 times.

^Ingredients | Category: Meat

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Cajun Meat Loaf

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat.
Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix.
Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.
Stir in the milk and catsup.
Continue cooking for about 2 minutes, stirring occasionally.
Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves.
Mix by hand until thoroughly combined.
In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long.
Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork gives more flavor diversity.
However, you can make it with ground beef only.

^Ingredients | Category: Meat