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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Preheat oven to 350 Brown the hamburger and onion in a Large skillet. Drain. Return to pan and place cabbage on top. Cover and steam for a few minutes. Add salt and pepper to taste. Add soup and mix well. Separate into pieces and spread 1 tube of rolls over the bottom of a 9x13 pan. Spread hamburger/cabbage mixture on top of the crescent dough. Sprinkle cheese on top of meat mixture. Separate the 2nd tube of crescents, put the dough on top of cheese. Bake 35-40 minutes, covering the foil the last 10 minutes to soften the crust.