Beef And Cabbage Steamed Buns Recipes

OLD-FASHIONED CABBAGE ROLLS

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.

STEAMED CABBAGE BEEF ROLLS WITH SAUCE

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.

MEAT BUNS

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.

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

CABBAGE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
• Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
• Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

BEEF AND CABBAGE STEAMED BUNS

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.

BEEF AND CABBAGE STEW

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.

CHINESE STEAMED BUNS WITH MEAT FILLING

Steps:

• Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
• Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
• Prepare dough for Chinese Steamed Buns.
• Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.