Cabbage And Meat Knish Recipes

CONEY ISLAND KNISHES

Steps:

• Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
• Chop corned beef and cabbage into fine pieces.
• Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
• Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
• Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
• Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
• Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
• Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
• Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

GROUND BEEF AND CABBAGE

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.

CABBAGE WITH MEAT SAUCE

Steps:

• In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour. Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter; top with the meat sauce.

CABBAGE WITH MEAT SAUCE

Steps:

• In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain.
• Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour.
• Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes.
• Transfer to a serving platter and top with the meat sauce.

CABBAGE AND MEAT KNISH RECIPE

Steps:

• Heat oil in a large frying pan over medium flame. Add meat and cook,stirring frequently,until well browned,about 5 min. Using a slotted spoon,transfer meat cubes to a plate. If necessary add a little more oil to pan and stir in cabbage and vinegar,cook until cabbage softens,about 15 min. Add meat cubes and juice to pan,bring to a boil over high flame. Reduce flame to low. Cover and cook for 10 min. Uncover,cook until liquid evaporates about 5 min more. Remove pan from heat. Stir in apple pieces and spices. This can be done in advance. Preheat oven to 400 Roll out pastry dough to desired thickness. Spread filling lengthwise down center of dough,leaving a 2" border on all sides. Fold in sides of pastry. Starting with a long side,roll up dough,jelly roll style. Place seam side down on baking sheet. Brush with egg if desired. Bake for approx. 40 min until golden and crispy. Cool completely before slicing. Once cooled these can be frozen.