Stove Top German Meatloaf with Caper Sauce and Curried Cabbage

2 tablespoons butter

1 cup chopped onions

4 slices fresh bread crumbs

½ cup cream

1 pound ground beef

1 pound ground pork

1 tablespoon anchovy paste

3 eggs

2 teaspoons salt

1 teaspoon pepper

½ cup beef broth

½ cup beer

½ teaspoon thyme

1 tablespoon minced parsley

¼ cup minced celery

2 tablespoons butter

2 tablespoons flour

2 cloves minced garlic

2 green onions, sliced

½ cup wine

½ cup cream

3 tablespoons capers

3 tablespoons lemon juice

Melt 2 tablespoons butter and sauté onions and celery. Mix vegetables with ground meats, bread crumbs, ½ cup cream, anchovy paste, eggs, salt, pepper, thyme, parsley. Place beer and broth in a soupl kettle and bring to a simmer. Place meatloaf in the middle of the pan and simmer for about 30 minutes with a lid on. Check to make sure there is enough liquid after 15 to 20 minutes and add more if needed. When loaf is done and juices run clear remove the meatloaf. Pour drippings in a bowl. Melt 2 tablespoons butter sauté garlic and green onions for a few minutes. Stir in flour and then add back drippings. Mix together well and add wine, cream, capers and lemon juice. When sauce is reduced slightly and thickened pour over meatloaf and serve with curried cabbage.

Curried Cabbage

¼ cup butter

2 cloves minced garlic

1 head shredded cabbage

1 cup chopped onion

2 teaspoons salt

1 teaspoon pepper

3 tablespoons flour

2 cups chicken stock

½ cup cream

1 tablespoon curry

¼ cup blanched almonds

Melt butter in sauté pan and add garlic, onion and cabbage.  Season with salt and pepper and stir in flour.  Add chicken stock and simmer until cabbage is tender, about 10 to 15 minutes and cabbage mixture is thickened. Stir occasionally. Mix in cream, curry and almonds.

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