Wednesday, January 27, 2010

Beef and Cabbage Rolls

Here's a yummy recipe I hope your family will enjoy.  Its one of those recipes I cut from one of my magazine: Sunset, Cooking Light, Cooks, or Bon Appettite.  You know which recpies I mean - - those recipes that get clipped, copied, but never cooked.  Or cooked, but never properly filed, so never repeated.  This is one of those I made a long time ago and had never repeated, but I remembered that it was a hit.  

Well, now I have a super cool recipe program on my Mac which I love, and I am organzing all my recipes.  In the near future, expect to find more gems I've uncovered and rediscovered.  So with this one I didn't create it, but as always, I made minor adjustments to it for my family.  My husband LOVES it, and my kids like it. 

It looks difficult, but really it's just a bit time consuming - like about 45 to 75 minutes of prep and cook time.  It's so worth it! Tell me what your family thinks.

What you'll need:
  • ½ cup green onion, chopped
  • ¼ cup soy sauce
  • 1 tablespoon sesame seed
  • 1 tablespoon sesame oil, dark
  • 1 tablespoon sherry, dry, cooking
  • 2 teaspoons splenda
  • ¼ teaspoon pepper, fresh ground
  • ¼ teaspoon ginger, ground
  • 1 or 2 clove garlic, to taste
  • ½ lb sirloin, ground
  • 2 cups cabbage, green, thinly sliced
*** Dough ***
  • 4 cups flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 ⅓ cups water
  • ¼ cup honey
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1 large egg white
  • 1 tablespoon sesame seed
How to make it:
In a non-stick large skillet, over medium-high heat, combine all the filling ingredients except cabbage. Cook beef mixture for about 4-8 minutes, until beef is no longer pink.

Stir in cabbage and cook about 3-4 minutes until cabbage is wilted and tender. Remove from heat and let cool completely.

Preheat oven to 350 convection; 375 standard. (I tend to prefer to cook with convection).

For the dough: Combine flour, baking powder and salt in a large bowl. Stir gently.


Combine water, honey and canola oil in measuring cup. Whisk until honey is completely blended.

Add water to flour mixture and stir until a soft dough forms. (The flour is mostly moistened).

Turn dough onto a lightly floured surface. Knead dough until smooth and elastic, about 5 minutes. (This is fun! Get into it! Take out all your frustrations of the day and work that dough!)

Now cover the dough and let it sit 5 minutes. If you haven't done so yet, open a bottle of wine and pour yourself a glass. Sip and breath in and out for 5 minutes.

Roll the dough into a large rectangle 16 x 12 or 20 x 15, depending on how thick you like your roll. Either way, you want the dough thin. Cut the dough into 12 (4 or 5 inch) squares.

Take out 1 square and cover the rest. Place one scoop (I love the Pampered Chef large scoop!) in the center of the dough.

Dip your finger in a lil bowl of water to moisten all four edges of the square. Bring 2 opposite corners together, and pinch them together to seal. Do this to the other 2 corners. Make sure it is all sealed or your yummy juices will run out.

Place rolls seam side down on silpat baking sheet (or on parchment paper). Proceed with the other 11 squares.

Combine water and egg white; lightly brush tops of rolls. Sprinkle each roll with 1/4 teaspoon of sesame seeds.

Bake at 350 convection for 20 minutes or 375 standard for 25 minutes, until lightly browned.

The above photo is how thick the dough will be if you make a 4 inch square. For thinner dough shell, roll flatter into a 5 inch square.

Be sure to let me know your families thoughts!  Blessings,  Laurie

1 comment:

nozmomof7 said...

Hey Lori, funny you have these on here. They have always been a favorite, I grew up eating them, my granmother was a Russian German. She made these a lot. A little different, it was just the cabbage, with onion ground beef/shredded roast beef, salt and pepper. She used just a regular white bread dough. I make it for my family too, but cheat by using our bread maker for the dough. But for my clan it takes at least a double batch and they are gone in a flash. They freeze really well too. Grandma called them 'Buroques'