1 tablespoon vegetable oil
1/2 cup white vinegar
1/2 onion, diced
1 pound beef chop
1 medium head cabbage, shredded
2 medium carrots, diced
1 medium onion, diced
1 pint heavy cream, chilled
1/2 cup beef broth
1/3 cup beef stock
1/3 cup chopped onions
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 cup chopped fresh parsley
2 tablespoons olive oil
Heat oil in a large heavy skillet over medium heat. Add vinegar and onions; sprinkle with beef, then add cabbage, carrots, onions. Cook 5 minutes or until cabbage is tender. Stir in beef stock, broth, beef stock, chopped onions, garlic, salt, pepper and paprika. Cook 1 minute. Pour into a large mixing bowl.
Bring a large pot of water to a boil. Add pasta and stir just until cooked through. Drain and set aside. Spread 1 teaspoonfuls cream cheese cream at the bottom of 3 quart casserole dish. Top with spaghetti; spread remaining layer with cream cheese. Cover top of casserole with rugelach and top with whipped cream. Place pan in large ovenproof skillet. Cook over medium temperature, stirring constantly, until mixture is thickened and spreading consistency of egg stiffener.
Remove from pan; sprinkle top of casserole with remaining 1 teaspoon of cream cheese. Remove from heat; stir together egg and 1 cup milk in a large glass bowl or plastic wrap.
Drain remaining cream cheese. Stir into the cream cheese mixture. Cover and let cool completely. Store in refrigerator for 10 to 12 hours or overnight.
Meanwhile, heat 1/2 tablespoon olive oil in a large saucepan over low heat. Stir in 1 teaspoon of cream cheese mixture, cream cheese mixture and chopped parsley. Saute until well blended. Serve hot.