While you are cooking the cabbage you can work on the meat. For my recipe I used approx 2 1/2 lbs of Beef and 2 1/2 lbs ground sausage for the meat base. Gently mix the meat with a bit of salt and pepper. Add 2/3 cup breadcrumbs and 2 cups heavy cream. Take approx 1/3 of the total volume of cabbage and mix gently with the above ingredients. Add mixture to a buttered 9"x13" baking dish. Layer the remaining cabbage evenly over the meat loaf and drizzle 2/3 C Beef Stock (or any meat/veggie stock you have on-hand) and bake at 350 on a covered baking sheet as you will have a little overflow. Cook until you reach an internal of 165. The top will be a little crunchy too!

The recipe also called for a lingonberry preserve based sauce with a little red wine vinegar and Worcestershire…good luck finding lindenberry preserves. They are said to be similar to cranberry in flavor. You could probably add a little vinegar and Worcestershire to some type of sweet and sour sauce to mimic this.