Preheat oven to 400 degrees F.

Combine the ground meat with the onion, seasonings, herbs, egg, panko bread crumbs and cheddar.

Shape the meat into a square loaf.

Place the cabbage leaves flat on a foil lined baking sheet.

Place the meat loaf on top of the cabbage leaves.

Place the celery stalks on top of the meat loaf and cover with foil.

Bake in the oven for 45 minutes.

Remove the foil and celery stalks.

Bake 15 minutes more.

Remove from oven and cover with foil.

Allow the meatloaf to rest for 30 minutes before slicing to serve.

Heat a Dutch oven or high sided pot over med/hi.

Saute the garlic for 1 minute.

Add the shredded cabbage, salt and pepper.

Allow the cabbage to cook down until translucent.

Add the sherry and cook until the liquid is reduced almost all the way.

Add the cream and turn the heat down to med/low.

Continue cooking until the cream has reduced to a thick, gravy like consistency.

Serve hot over top slices of meatloaf.