BEEF AND CABBAGE STEAMED BUNS
Eat these little goodies plain or cover in brown gravy. Either way, they are a delicious way to serve cabbage. Prep time includes rest time for the dough.
Provided by Karen From Colorado
Categories Yeast Breads
Time 3h35m
Yield 12 filled buns
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.5, Fat 6.5, SaturatedFat 1.8, Cholesterol 14.3, Sodium 78, Carbohydrate 19.8, Fiber 4.6, Sugar 1.5, Protein 12.6
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
NIKUMAN (STEAMED BEEF BUNS)
Traditional Japanese recipe, delicious steamed buns filled with beef. You can add some mustard-like topping to serve.
Provided by Mike Córdova
Time 2h20m
Yield 6
Number Of Ingredients 16
Steps:
- Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
- Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
- Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
- Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
- Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
- Cover each meatball with a dough circle, pinching the edges to close.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 21.6 g, Cholesterol 50.6 mg, Fat 13 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 4.5 g, Sodium 507.1 mg, Sugar 19.5 g
STEAMED CABBAGE BEEF ROLLS WITH SAUCE
These rolls are incredible! The dish had a hint of an Asian flair to it despite the absence of any traditionally Asian ingredients. Very tasty. (The tomato sauce would also be good on its own with other dishes as well.)
Provided by Kathy McGeorge @AmericanNurse01
Categories Beef
Number Of Ingredients 16
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.
GROUND BEEF AND CABBAGE
My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...
Provided by mtgraham2
Categories Everyday Cooking
Time 1h
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g
MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
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