Categories: Meatloaf, Beef 
      Yield: 8 servings 
  
      4 c  Packed, finely shredded             1    Whole egg 
           Cabbage (about 1 pound)           1/3 c  Bread crumbs,preferably 
      1 md Onion,finely chopped                     Whole wheat 
           (1/2 cup)                           1 ts Dried basil,crumbled 
  1 1/2 tb Corn oil                          1/4 ts Oregano,crumbled 
      1 c  Packed shredded carrot            1/2 ts Fresh ground black pepper, 
           (2 medium)                               To taste 
      1 cl Garlic,minced (1 heaping          1/4 c  Water 
           Tablespoon)                         2 tb Vinegar 
    1/2 lb Ground round or lean ground         1 c  Packed shredded potatoes 
           Beef                                     (2 medium) 
      1    Egg white                       
  
  Saute cabbage and onion in the oil in a large skillet over medium 
  heat,stirring them often,for about 5 minutes.Reduce the heat to medium low 
  and saute the vegetables for 5 to 10 minutes longer or until cabbage begins 
  to turn golden. Add the carrots and garlic;saute the vegetables another 5 
  minutes.Remove the vegetables from the heat and let them cool to room 
  temperature. In a large bowl,combine the beef with the egg white and whole 
  egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the 
  cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients 
  well. In a shallow baking pan,shape the meat and vegetable mixture into a 
  loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat 
  loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf 
  and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes 
  before slicing it. Serve 8.