Carb-Wise: Scandinavian-Style Beef & Cabbage Meatloaf
with Sautéed String Beans
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
When’s better than winter to look north for inspiration? Nordic countries know all about cold-weather cooking, and they’ve got rib-sticking down to a science! In an unusual twist, this meatloaf combines ground beef with cabbage softened with cream, honey and demi-glace for extra tender and rich results. It gets a finishing broil with breadcrumbs so it’s beautiful and bronzed when presented. Finally, coat sautéed string beans in butter for extra warmth.
We will send you:
- 250g Ground beef
- 150g Shredded green cabbage
- 300g String beans
- 1 Shallot (or onion)
- 30g Breadcrumbs
- 12g Beef demi-glace
- 14g Honey
- 60ml Heavy cream
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Wheat
You will need:
Medium pan
Large pan
Medium baking dish
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
21 g
Sodium
1510 mg
Total Carb
45 g
Sugars
22 g
Protein
33 g
Fibre
7 g
Preparation
Cook the cabbage
Preheat the oven to 450°F. Halve, peel and mince the shallot. In a medium pan, heat 1 tbsp butter (double for 4 portions) on medium. Sauté the shallot, 30 sec. to 1 min., until fragrant. Add the cabbage and sauté, 2 to 3 min., until beginning to brown. Add the cream, honey, ½ the demi-glace, 2 tbsp water (double for 4 portions), ⅓ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 min., until tender and slightly reduced.
Prepare & start the meatloaf
In a large bowl, combine the beef, ½ the breadcrumbs, ½ the cabbage, the remaining demi-glace and ½ the remaining spices. Form into 1 large loaf (double for 4 portions). Transfer to a medium baking dish and bake, 14 to 17 min., until partially cooked.
Sauté the string beans
Meanwhile, remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans, 1 to 2 min., until beginning to soften. Add 1 tbsp water, 1 tbsp butter (double both for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
Finish the meatloaf
When the meatloaf is partially cooked, remove from the oven and switch the oven to broil. Top the meatloaf* with the remaining cabbage and breadcrumbs. Broil, 2 to 3 min., until cooked through and beginning to brown.
Plate your dish
Divide the meatloaf and string beans between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
