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Ingredients
Zucchini-Wrapped Meatloaf with Red Cabbage Slaw
- For the meatloaf
- 2 Zucchini
- salt
- vegetable oil
- 100 grams Toast (in slices)
- 1 bay leaf
- 1 tsp allspice
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 onion
- 1 garlic clove
- 1 Tbsp finely chopped parsley
- 1 tsp finely chopped marjoram
- 250 grams Ground venison
- 250 grams mixed Ground meat
- 1 egg
- 1 Tbsp sharp Mustard
- 1 Tbsp lingonberry (from a jar)
- freshly ground peppers
- For the red coleslaw
- 600 grams Red cabbage
- sugar
- 1 tsp powdered sugar
- 120 milliliters dry Red wine
- 1 Tbsp Crème de cassis
- 75 milliliters Orange juice
- 1 Tbsp Wine vinegar
- 1 Tbsp Maple syrup
- 4 ripe Figs
- 1 Tbsp blanched Shelled pistachio
- 2 Tbsps Pomegranate seed
- For garnish
- marjoram (for garnish)
For the meatloaf, rinse the zucchini, trim, cut lengthwise into thin slices or slice, blanch in boiling salted water, remove, rinse with cold water and drain well.
Line an oiled terrine mold transversely with the zucchini slices and allow overlap.
For the meatloaf, remove the crusts and soak bread in lukewarm water.
Pound the spices in a mortar. Peel the onion and garlic, chop finely and sweat in a hot pan with 1 tablespoon oil until translucent. Mix in the herbs, remove from heat and let cool.
Preheat the oven to 140°C (approximately 275°F).
Mix the ground meat with the egg, mustard, spices, onion mixture, the well squeezed toast and lingonberries. Season with salt and pepper and spread on the zucchini strips. Fold the zucchini ends over and cook in preheated oven 1 1/4 hours.
Meanwhile remove the outer leaves of the cabbage, quarter, remove the hard stalk and cut the cabbage into thin strips. Knead the cabbage strips with 1 teaspoon salt and 1 teaspoon sugar in a bowl and let them rest.
Caramelize the powdered sugar in a pan, deglaze with the wine, stir in the liqueur and let reduce to 1/4.
Mix the reduction into the cabbage and leave for 20 minutes. Mix the orange juice with the vinegar, syrup and oil. Mix this liquid into the cabbage and season with salt, pepper and sugar.
Cut the figs into wedges. Chop the pistachios coarsely and mix with the pomegranate seeds into the red cabbage.
Remove the meatloaf from the oven, carefully turn out of the pan and cut into slices. Distribute the red cabbage slaw on plates. Top with the slices of meatloaf and serve garnished with fig wedges and marjoram leaves.