Saucy Skewered Meat With Cabbage Patties Recipes

Steps:

• In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

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:

• In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on both sides. Remove and set aside; drain drippings., In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until a thermometer reads 160°. Freeze option: Cool beef patties in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in patties reads 165°, stirring occasionally and adding a little water if necessary.

Steps:

• Cut steaks into thin strips. In a bowl combine the soy sauce, Chinese five spice, garlic, honey and seasoning. Add the beef, cover and refrigerate for at least 15 minutes.
• Remove 18 large outer leaves from the cabbage. In a pan of boiling water, blanch these leaves for 1-2 minutes, then drain and plunge into a bowl of cold water.
• Thread a strip of beef onto a long metal or wooden skewer. Fold a blanched cabbage leaf into three and tuck a water chestnut in the cavity. Push the skewer through the cabbage and water chestnut parcel. Alternate with more beef and cabbage parcels. Repeat to make 6 skewers.
• Cook over a prepared barbecue or under a preheated broiler for 10 minutes, turning once and basting with any remaining marinade.
• Scatter with sesame seeds and serve with rice noodles.

Steps:

• In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE.
• In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside.
• To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes.
• Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.
• Stir in the set aside beef and heat through.

Steps:

• Depending on your steak, cut into chunks and leave in a marinade, or use as it is.
• Mix the ketchup, mustard and soy sauce together. Thread the meat chunks on the skewers, and drench on both sides in the ketchup mixture. Cover, and leave for a while in the fridge.
• Boil the potato chunks until tender.
• In the meantime, slice the cabbage. I used 1 baby cabbage because it is easier to work with, and I used a mandolin to slice it really fine.
• Chop 3 tablespoons green pepper finely (about 1/3 pepper).
• Drain the potato chunks, add 2 t milk to start with, and mash. Add extra teaspoon milk if too dry.
• Mix all the vegetables (including the mash) in a large bowl, and mix in the oregano. Add salt to taste: with sea salt flakes you need less than with fine table salt. Mix in the garlic and pepper.
• Whisk the egg briefly and add. Mix until you have a mixture which just hold together. If really too dry, add a teaspoon of milk.
• Use a pan, pref non-stick, melt the butter and oil over quite high heat, form 4 large flat patties, and fry. Lower the heat or they will burn.
• Once the patties slightly hold their shape (they won't be completely firm), turn over with a large spatula. They should be browned at the edges, but not fried to death. Remove and keep warm.
• The meat skewers: heat your grill to high. Take skewers out of the sauce, put on a grid with a pan beneath them, and grill until done. You need to turn them once or twice.
• Warm the leftover sauce, and use to spoon over the skewers once done. (Can be done on an outside grill or in a hot oven).
• Serve the skewers on the patties, with the patties on a pita bread or toasted panini, or on toasted bread or any bread you like, or even as a kind of hamburger.
• To serve as a main dish, add a tomato-cucumber salsa and corn on the cob -- or similar.