Beef-Cabbage Rolls in a Clay Cooker
Yield
10 rollsPrep
10 minCook
80 minReady
90 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef
ground |
|
| ⅛ | pound |
salt pork
|
|
| 1 | cup |
rice, cooked
|
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
salt
pepper |
|
| 10 | each |
cabbage leaves
large |
* |
| ¼ | cup |
beef stock
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef
ground |
|
| 56.7 | g |
salt pork
|
|
| 237 | ml |
rice, cooked
|
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
salt
pepper |
|
| 1E+1 | each |
cabbage leaves
large |
* |
| 59 | ml |
beef stock
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
Soak lid of glazed clay cooker.
In a bowl mix well all ingredients.
Put into clay cooker.
Cover and place in cold oven.
Turn temperature to 425F and bake for 80 minutes.
