Meatloaf Gugelhupf

Ingredients

• 1 beautiful Savoy cabbage
• 400 g mixed ground meat
• 350 g long‑grain rice
• 1 large yellow bell pepper
• 130 g frozen peas
• 1 bunch parsley
• 0.5 tsp marjoram
• salt (pepper)
• 1 bunch chives
• 1 cup sour cream
• fat (for the pan)

Instructions

1. 1.

   Clean the Savoy cabbage and remove outer leaves. Blanch in boiling salted water for 5 minutes, shock with cold water and drain on a kitchen towel. Thaw peas. Grease a large pudding or Gugelhupf tin and line it well with cabbage leaves, letting them hang over the edges. Halve the pepper, remove seeds, wash and dice the flesh. Cook rice according to package instructions and mix thoroughly with ground meat, pepper, chopped parsley, marjoram, salt and pepper. Gently fold in peas. Spread the meat mixture into the tin and top with overlapping cabbage leaves. Seal the tin well and cover tightly with foil. Place the tin in a tall roasting pan, pour in water, and bake at 200°C for 1½ hours. Add more water if needed. Remove the finished loaf from the tin, sprinkle chopped chives on top and rim with sour cream.