Beef Pinwheel
Yield
servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | each |
eggs
well beaten |
|
| 2 | tablespoons |
ketchup
|
|
| ⅓ | cup |
bread crumbs
dry |
|
| 3 | cups |
cabbage
cooked, chopped |
|
| ½ | cup |
onions
sauteed, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 7.5 | ml |
salt
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | each |
eggs
well beaten |
|
| 3E+1 | ml |
ketchup
|
|
| 79 | ml |
bread crumbs
dry |
|
| 7.1E+2 | ml |
cabbage
cooked, chopped |
|
| 118 | ml |
onions
sauteed, chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease a shallow baking pan.
Combine meat, salt, worcestershire sauce, egg, ketchup, and bread crumbs.
Blend well.
Roll out meat between 2 sheets of waxed paper into an oblong about ½ inch thick.
Spread with cabbage mixture.
Roll like a jelly roll.
Place in baking pan.
Bake 40 to 45 minutes.
Serve plain or with canned cream of vegetable soup, heated to boiling as a sauce.
