4 c  Packed, finely shredded
Cabbage (about 1 pound)
1 md Onion,finely chopped
(1/2 cup)
1 1/2 tb Corn oil
1 c  Packed shredded carrot
(2 medium)
1 cl Garlic,minced (1 heaping
Tablespoon)
1/2 lb Ground round or lean ground
Beef
1    Egg white
1    Whole egg
1/3 c  Bread crumbs,preferably
Whole wheat
1 ts Dried basil,crumbled
1/4 ts Oregano,crumbled
1/2 ts Fresh ground black pepper,
To taste
1/4 c  Water
2 tb Vinegar
1 c  Packed shredded potatoes
(2 medium)

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.