Beef And Cabbage Steamed Buns Recipes

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

Steps:

• Cut the core from cabbage.
• Under running water, carefully remove about 15 leaves to use for the recipe.
• Have about 2 quarts water boiling; add 1 teaspoon of salt.
• Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• Remove with tongs, drain and set aside.
• Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
• Lay a cabbage leaf on a flat surface.
• Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
• Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
• This will make about 15 rolls.
• Place the rolls, seam side down, in a greased 2-quart casserole dish.
• Make two layers of the rolls.
• Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• Cover pan or wok and steam for 35-40 minutes.
• TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
• Add the salt, chili powder and the flour.
• Mix to a smooth paste.
• Cook over high heat, stirring constantly, until mixture comes to a boil.
• Remove from heat and slowly stir in the tomato juice.
• Return to heat and cook until it boils and thickens.

Steps:

• In a Dutch oven, cook the beef, onion and mushrooms over medium heat until meat is no longer pink; drain. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until cabbage and rice are tender, 15-20 minutes.

Steps:

• To make buns.
• Combine 1/2 cup flour and yeast in a mixing bowl.
• Heat together milk, oil, sugar and salt just until warm.
• Add to dry ingredients.
• Beat at low speed for 30 seconds, scraping sides constantly.
• Beat 3 minutes more on high speed.
• Stir in as much of the remaining flour as you can mix in with a spoon.
• Turn onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough, about 7 minutes.
• Place dough in a lightly greased bowl, turning once to grease surface.
• Cover and let rise in a warm place until doubled (about 1 hour).
• Make filling while dough rises.
• Punch dough down.
• Turn dough out onto a lightly floured surface.
• Shape into 12 balls.
• Cover and let rest for 5 minutes.
• Roll each ball of dough to a 3 inch round.
• Place a heaping tablespoon of filling in the center of each round.
• Bring edges up around the filling until edges just meet.
• Pinch to seal in the center, forming a small ball.
• Cover and let rise 10 minutes.
• Place boiling water 1/2 inch below steamer rack.
• Lightly grease steamer rack or line with cabbage leaves so buns don't stick.
• Place buns, seam side down, on steamer rack so sides don't touch.
• Do not allow to rise.
• (if all buns won't fit, refrigerate some while others steam) Place rack over boiling water.
• Cover and steam buns for 20 to 25 minutes or until done.
• Cool slightly before serving.
• To make filling.
• Cook beef, onion, garlic salt and pepper sauce over med-high heat until meat is brown and onion is tender, breaking meat into small pieces.
• Drain off fat throughly.
• Place cabbage over meat.
• Add 1 Tablespoon water.
• Cover and cook over low heat for 10 minutes or until cabbage is done.
• Stir remaining 2 Tablespoon water into flour.
• Stir into meat and cabbage mixture.
• Cook and stir until thick and bubbly.
• Cool slightly.

Steps:

• In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. , In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.