To make the quail stock:
Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
To make the meatloaf:
Preheat the oven to 400 degrees F.
Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
To make the cabbage:
Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
To serve:
Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	464.51 Kcal (1945 kJ)
Calories from fat	303.74 Kcal
		% Daily Value*
Total Fat	33.75g	52%
Cholesterol	174mg	58%
Sodium	327.68mg	14%
Potassium	268.83mg	6%
Total Carbs	23.48g	8%
Sugars	4.21g	17%
Dietary Fiber	2.95g	12%
Protein	11.47g	23%
Vitamin C	4.1mg	7%
Vitamin A	0.7mg	24%
Iron	1.7mg	10%
Calcium	270.9mg	27%

Amount Per 100 g
Calories	138.82 Kcal (581 kJ)
Calories from fat	90.78 Kcal
		% Daily Value*
Total Fat	10.09g	52%
Cholesterol	52mg	58%
Sodium	97.93mg	14%
Potassium	80.34mg	6%
Total Carbs	7.02g	8%
Sugars	1.26g	17%
Dietary Fiber	0.88g	12%
Protein	3.43g	23%
Vitamin C	1.2mg	7%
Vitamin A	0.2mg	24%
Iron	0.5mg	10%
Calcium	81mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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