Beefandcabbagebake Recipes

Steps:

• Brown ground beef in oil; add onion,green pepper, salt and rice.
• Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
• Mix tomato soup and water; add tomato sauce.
• Pour over cabbage and meat.
• Cover and bake at 350° for 1 1/2 hours.

Steps:

• In a skillet, brown the ground beef; drain off the excess grease.
• Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes.
• Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat.
• At this point, set the oven temp to 350 degrees.
• Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray.
• Add 2 cups of the shredded cabbage to the casserole baking dish.
• Add half of the tomato/beef mixture, over the shredded cabbage.
• Repeat layer of cabbage and tomato/beef mixture.
• Sprinkle casserole with the parmesan cheese.
• Cover, and bake in oven for 45 minutes.

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.

Steps:

• In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
• Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
• Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
• Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Steps:

• Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish.
• Place shredded cabbage in bottom of baking dish; set aside.
• Brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.
• To the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. Stir together well and spread this mixture over the cabbage in the baking dish.
• In a small bowl, stir together the tomato sauce and sour cream, blending well. Spread this mixture over the beef mixture in the baking dish.
• Cover and bake for 1 hour.
• Uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.

Steps:

• Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
• Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

Steps:

• Brown beef in oil and butter (or use leftover cooked ground beef).
• Add cabbage, onion salt and pepper.
• Cover and cook slowly until the cabbage is tender, about 10 minutes.
• Add cheese and sour cream. Mix well and heat through.
• Transfer to greased casserole dish. Mix bread crumbs with butter and top with buttered bread crumbs.
• Bake at 400 degrees for 15 minutes or until topping is browned.

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Steps:

• In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

Steps:

• Preheat oven to 375 degrees.
• In a medium skillet, melt butter and stir in cabbage, onion and caraway seeds.
• Cover and cook for 8-10 minutes over medium heat, until crispy tender, stirring occasionally.
• In a small bowl, combine corned beef, cheese and dressing, mixing well.
• Separate dough into 5 biscuits.
• Place in an ungreased 8 inch round pan.
• Press over bottom and 1/2 inch up sides to form crust.
• Spoon hot cabbage mixture over biscuits.
• Top this with the corned beef mixture.
• Bake for 18-25 minutes or until a deep golden brown.
• Cut into 6 wedges.

Steps:

• Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
• Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
• Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Steps:

• Preheat oven to 375°F
• Spray 13x9-inch baking dish with cooking spray.
• Bring water to a boil in large saucepan over high heat.
• Add macaroni; cook 5 minutes, stirring occasionally.
• Add cabbage; cook an additional 5 minutes, stirring occasionally.
• Drain well.
• Return to saucepan; stir in corned beef and onions.
• Mix soup, milk, mustard and pepper in small bowl until well blended.
• Pour over corned beef mixture; toss to coat.
• Stir in cheese. Spoon into prepared baking dish.
• Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
• Bake 30 minutes, or until hot.
• NOTE:
• If using leftovers simply omit the part about cooking the cabbage.

Steps:

• Divide each loaf of the frozen bread dough into 6 even pieces (you will have 18 pieces).
• Roll each piece into balls; cover with a clean tea towel and set aside.
• Crumble the ground beef in a large pot over medium heat; cook stirring until no longer pink; drain all fat.
• Add in water or beef broth, cabbage, onion and garlic.
• Reduce the heat to medium-low and cook stirring occasionally until the cabbage is soft.
• Drain all liquid very well (important the you must drain very well!).
• Mix in the 1/2 cup Parmesan cheese (add 1/2 cup to start, adding in more later to taste if needed) seasoned salt, startind with 1 teaspoon seasoned salt and add in more to taste and lots black pepper; stir to combine well; set aside.
• On a lightly-floured board roll each piece of dough into 5-inch squares (does not have to measure exactly).
• Place about 3/4 cup of the cabbage mixture into the center of each square.
• Fold the dough over and pinch to seal.
• Place onto a greased baking sheet seam-side down.
• Bake at 375 degrees F for 15-18 minutes or until golden brown.
• Remove and brush each with melted butter.
• Serve hot or warm.