with a Cucumber Salad
Use a vegetable peeler to thinly slice cucumber. Put the sliced cucumber in a strainer with a teaspoon or so of salt, stir together and let sit for an hour or so so the liquid is extruded. Add some sliced white onion to the cucumber and put in a container with half white vinegar, half water, and a little sugar. Keep it in the fridge until you're ready to eat and then top with sour cream and paprika.
These things are great, and easy, and I guess sort of a central European meatloaf of sorts. To make two, use a quarter pound each of ground pork, veal, and sirloin. Add an egg, a half cup or so of bread crumbs, a little cream, half a teaspoon of freshly ground nutmeg, some salt and pepper, and chopped parsley. I can't remember if I added chopped onions or not, but it probably couldn't hurt. Mix it all together, form into patties and wrap with bacon and then brown both sides in a little oil before finishing it in the oven for ten to fifteen minutes. Top it with sour cream and chives.
For the cabbage, chop and fry some bacon, add some sliced onion and cook until soft, add a tablespoon of flour to the fat and stir until light brown, then add a couple of tablespoons of vinegar and a half cup of water, mix and bring to a boil. Add some salt, pepper, and caraway seed, and shredded cabbage (I cheated and used a bag of preshredded, but you could shred a small head yourself and use that), and saute on medium for ten to fifteen minutes, so the cabbage gets a little soft but still has a little bite.
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