6-8 Servings. Best done a day ahead. In a large heavy Creuset pot or cast iron pot with a tight-fitting lid, layer in this order: Meat mixture, smooshed together with your hands well and smoothed over the bottom. Next the carrots, if you use them. Next, the cabbage. Before adding sauce, combine all sauce ingredients together, then pour over the top. With a knife, dig into the cabbage to allow the sauce to go thru to the meat layer. Bake in a very slow oven 300 or a little lower for 3-4 hours, checking occasionally for drying. You may need to add a bit of water here and there. Do not stir so that you dont break up the meat layer. Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (955g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 852 (59%)|
|Amt Per Serving||% DV|
|Total Fat 94.7g||126 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 42.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 322.1mg||99 %|
|Sodium 1572.8mg||54 %|
|Potassium 1708.6mg||45 %|
|Total Carbohydrate 69.2g||20 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 62.8g|
|Protein 82.4g||118 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1445
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!