1 tablespoon vegetable oil
1 pound beef stew meat
1 onion, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 lemon, juiced
2 tablespoons olive oil
1 medium head cabbage, shredded
1 cup milk
1 cup shredded Swiss cheese cheese
1/2 cup chopped green onions
2 teaspoons dried basil
1 cup dried marjoram
1 cup chopped fresh parsley leaves
1 cup chopped onion
Place the oil, beef stew meat, onion, salt, pepper and thyme in a large saucepan. Bring to a boil over high heat. Add the lemon juice and cook, stirring, for 1 minute or until thickened. Remove from heat and add the olive oil. Stir in the cabbage, milk, Swiss cheese, green onions and basil. Cook for 2 minutes. Put the mixture into a blender or food processor and blend until smooth.
Stir the mushrooms and thyme into the mixture and blend in with the cabbage mixture, and pour in the 1 cup of the beef broth. Add the remaining milk and pour into a large stockpot or saucepan. Bring to a boil and cook, stirring, for 5 minutes.
Cover and simmer for 15 minutes. Stir in the parsley and onion and cover with the bacon drippings. Simmer for 10 minutes, stirring occasionally. Return to a boil and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in the parsley and onion and marjoram, and pour into a 4 quart casserole dish.
Bake covered for 25 minutes in the preheated oven. About 10 minutes before the meat is cooked, place the cabbage mixture into the pan. Season with salt and pepper.
Remove the foil from the pan and sprinkle the beef mixture with the marjoram, parsley, and onion. Set aside.
In a large bowl, mix the bread crumbs, milk, onions and parsley.
Preheat the broiler. Place the cabbage mixture on a hot plate and spread it evenly over the top of the breast. Brush the top with the remaining lemon juice.
Broil for about 4 minutes, until golden brown. Serve hot.
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