For thousands of years the human species has been making and cooking in Clay Pots and throughout the ages potters have developed their own unique style and techniques. These pieces are meticulously crafted by skilled artisans using time-honored techniques, ensuring that every item is as unique as the culture it represents.
Using earthen pots to cook food is the safest way, as clay pots are porous which allows for slow and even heating of food, resulting in better flavor and nutrient retention. Moreover, cooking in clay pots does not require excessive oil or fat, resulting in healthier meals and they do not contain any harmful chemicals or toxins, which makes them an ideal choice.
For better flavor you could use Clay Cookware, such as the varieties described in this article.
For cooking cabbage and stews, these types of clay pots would provide the best food flavor "Traditional cabbage, bean and stew clay pot".
Following is a great recipe for Stuffed Cabbage in a Clay Pot.
Keep in mind that:
Clay pots are known for retaining moisture and enhancing flavors. Make sure to soak your clay pot in water for about 15 minutes before using it, if it's unglazed.
You can substitute ground turkey or chicken for a leaner option.
Adding a bit of sauerkraut between the layers of cabbage rolls can add a nice tangy flavor.
Ingredients:
Cabbage Rolls:
1 large head of cabbage
1 lb. ground beef
1 lb. ground pork
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 tsp. salt
1/2 tsp. black pepper
1 tsp. paprika
1 tsp. dried thyme
Tomato Sauce:
2 cups tomato sauce
1 cup beef broth
1 can (14.5 oz.) diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 tbsp. sugar
1 tbsp. red wine vinegar
1 tsp. dried oregano
1 tsp. dried basil
Salt and pepper to taste
Instructions:
Prepare the Cabbage:
Remove the core from the cabbage and place the whole head in a large pot of boiling water. Blanch the cabbage leaves for about 2-3 minutes until they are pliable. Carefully remove the leaves and set them aside to cool.
Prepare the Filling:
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, salt, pepper, paprika, and thyme. Mix well until all ingredients are thoroughly combined.
Prepare the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until they are soft and translucent.
Add the tomato sauce, beef broth, diced tomatoes, sugar, red wine vinegar, oregano, basil, salt, and pepper. Stir to combine and bring to a simmer. Let it cook for about 15-20 minutes to blend the flavors.
Stuff the Cabbage Leaves:
Place a cabbage leaf on a flat surface. Put about 2 tablespoons of the meat mixture onto the leaf near the stem end. Fold the sides of the leaf over the filling and then roll it up from the stem end to form a neat roll. Repeat with the remaining leaves and filling.
Assemble in the Clay Pot:
Preheat your oven to 350°F (175°C).
Spread a thin layer of the tomato sauce on the bottom of the clay pot.
Place a layer of stuffed cabbage rolls in the pot. Pour a portion of the tomato sauce over the rolls.
Continue layering the cabbage rolls and tomato sauce until all the rolls are in the pot and you’ve used up the sauce.
Cover the clay pot with its lid.
Cook:
Place the clay pot in the preheated oven and bake for about 1.5 to 2 hours. The cabbage should be tender and the meat cooked through.
Serve:
Carefully remove the clay pot from the oven. Let it cool for a few minutes before serving.
Serve the stuffed cabbage rolls hot, with a generous spoonful of the tomato sauce on top. Enjoy!
This stuffed cabbage recipe cooked in a clay pot offers a rich, comforting dish that’s perfect for a family dinner. Enjoy the melding of flavors and the tender texture that the clay pot imparts to this classic dish.
These are practical and also beautiful "Terra cotta mixing bowls", as well as very reasonably priced.
Some of these beautiful "Hand-painted platters" would be a great addition to one's kitchen and could be used for serving, both indoors and outdoors.
For cooking the best casserole, you could use this double-layer "Japanese Ilobo" cooking pot.
Following is a great recipe for a Savory Casserole.
Ultimate Comfort Casserole
This ultimate comfort casserole combines tender pasta, savory chicken, crispy bacon, and a creamy cheese sauce, all topped with a crunchy breadcrumb topping. It’s the perfect dish for family dinners, potlucks, or any occasion where you need a hearty, satisfying meal. Enjoy!
Ingredients:
Base Layer:
4 cups cooked pasta (penne or elbow macaroni)
2 cups cooked and shredded chicken breast (can substitute with turkey or rotisserie chicken)
1 cup cooked bacon, crumbled
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
Cheese Sauce:
4 tbsp. unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp. Dijon mustard
1/2 tsp. smoked paprika
Salt and pepper to taste
Topping:
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tbsp. melted butter
1 tsp. dried parsley
1/2 tsp. garlic powder
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until the mixture is golden and bubbly.
Gradually whisk in the milk and chicken broth. Continue to whisk until the mixture is smooth and starts to thicken, about 5 minutes.
Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, Parmesan cheese, Dijon mustard, smoked paprika, salt, and pepper until the cheeses are completely melted and the sauce is smooth.
Combine the Base Layer:
In a large mixing bowl, combine the cooked pasta, shredded chicken, crumbled bacon, chopped onion, minced garlic, and thawed peas and carrots. Mix well.
Assemble the Casserole:
Lightly grease a 9x13 inch baking dish. Pour the pasta and chicken mixture into the dish, spreading it out evenly.
Pour the cheese sauce over the pasta mixture, stirring gently to ensure everything is evenly coated.
Prepare the Topping:
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, dried parsley, and garlic powder. Mix until the breadcrumbs are evenly coated.
Add the Topping:
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy, and the casserole is bubbling around the edges.
Serve:
Allow the casserole to cool for a few minutes before serving. Garnish with a sprinkle of fresh parsley if desired.
Tips:
For added flavor, you can sauté the onion and garlic in a bit of butter before mixing them with the pasta and chicken.
Feel free to customize the vegetables according to your preference; broccoli or spinach would be great additions.
Using different cheeses like Gruyère or Gouda can give the casserole a unique twist.
Comments