1 tablespoon butter or margarine, softened
1 cup dry bread crumbs
4 ounces beef stock
1 onion, sliced into 1/4 inch slices
1 1/2 tablespoons Worcestershire sauce
1 cup water
1 cup chopped cabbage
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons crushed red pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried basil
1 (8 ounce) can tomato paste
3 tablespoons white sugar
1 teaspoon ground black pepper
Preheat oven to 450 degrees F (230 degrees C).
Place butter and bread crumbs in a medium shallow dish. Coat with water and place in dish. Sprinkle beef stock evenly with onion slices.
In a medium mixing bowl, mix Worcestershire sauce, water, cabbage, salt, pepper, marjoram, basil, tomato paste, sugar, black pepper and tomato paste. Mix with a fork. Transfer this mixture to a medium mixing bowl.
Place a sheet of waxed paper on the bottom of a 9x13 inch baking dish. Place the beef mixture in the dish, then top with the cooked cabbage, tomato paste, sugar and salt.
Bake uncovered in the preheated oven until the meat is tender, about 1 hour. Pour 1/2 cup tomato paste over the uncovered meat and sprinkle with remaining tomato paste.
Remove foil from oven; brush tops of steaks with brown spray. Place steaks on foil, brush with brown spray and sprinkle with remaining tomato paste.
Bake steaks uncovered for 1 hour, or until juices run clear. Serve steaks hot over warm pasta sauce.
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