4 c. firmly packed shredded cabbage
1/2 c. onion, chopped
1 1/2 tbsp. vegetable oil
1 c. firmly packed shredded carrot
2 garlic cloves, finely chopped
1/2 lb. ground round
1 egg
1 egg white
1/3 c. homemade wheat bread crumbs
1 tsp. basil leaf, crumbled
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
1/4 c. water
2 tbsp. distilled white vinegar
1 c. firmly packed shredded potato

Saute cabbage and onion in oil in a large skillet over medium low heat, stirring often, 10 minutes or until cabbage begins to turn golden. Stir in carrots and garlic; saute 5 minutes. Remove from heat. Cool to room temperature. Combine beef, egg, egg white, bread crumbs, basil, salt, oregano, pepper, water and vinegar in a large bowl. Mix in cooked vegetables and potato until well combined. Shape into 8" loaf. Place in shallow baking pan. Cover tightly with foil. Bake at 350 degrees for 30 minutes. Uncover. Bake 30 minutes longer. Let stand for 15 minutes.