Clay baker cabbage roll
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lge. cabbage | |
| 1 | pounds | Lean ground beef |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Uncooked rice (optional) |
| 1 | 28oz. can tomatoes | |
| 1 | Small tin tomato paste | |
| 3 | Garlic cloves, minced | |
| ½ | Grated onion | |
| 1 | teaspoon | Whole oregano |
| ½ | Grated onion | |
| 1 | Egg, beaten | |
| 2 | Sliced onions | |
| 1 | Bouillon cube | |
| 4 | tablespoons | Lemon juice |
| 4 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
Directions
SAUCE
Soak clay baker in water. Cover bottom and walls with cabbage leaves.
Put in meat mixture (can be any meatloaf variation) and cover with sliced onions and small cabbage leaves (or cabbage may be sliced into 1" slices and placed around meat). Pour sauce over top and bake covered at 400F for ½ hour, then reduce to 375F for 1 to 1½ hours. Serve on rice, or if uncooked rice is added to meat, with sour rye bread. Sweet/sour blend may be adjusted to taste. Tomatoes may be whole or crushed. Tomato sauce may be substituted for the paste.
Recipe courtesy of: Matt Rosen, 31 Dec 92 17:01:53 Submitted By LAWRENCE KELLIE On 11-12-94
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