3 tablespoons butter
1 large onion, diced
1 medium head cabbage, trimmed and cut into 1 inch pieces
1 medium steak or cut into 1/2 inch strips
1 large potato, peeled and cubed
4 cups shredded mozzarella cheese
1 egg, lightly beaten
1 pound sausage, chopped
1 1/2 cups shredded mozzarella cheese
1 (15 ounce) can whole kernel corn
1/2 cup chopped onion
1 (10 ounce) can tomato soup
1 tablespoon butter
1 bunch kale
1 carrot, cut into small ribbons
Preheat oven to 350 degrees F (175 degrees C). Brush stuffing with butter, and sprinkle with onions and cabbage. Place the steaks in shallow baking dish, leaving a large area around the edges of the steaks. Place the stuffing on a baking sheet, seam side down. Brush with butter on all sides.
Bake steaks in preheated oven for about 45 minutes, basting with a kitchen towel every 10 minutes. When steak is easily handled with a silver fork, turn steaks and place in the dish. Brush with egg and cheese. Top steaks with mozzarella cheese and tomato soup and spread on top with sausage. Sprinkle with butter and keep the mixture warm. Brush with kale.
Heat the butter in a small skillet over medium heat. Add zucchini and bean sprouts, and saute for 3 minutes; drain on paper towels. Return steaks to pan and cook for another minute. Add mushrooms, tomato soup, vegetable broth, chicken stock, water, salt, pepper, and paprika; mix well. Return steaks to pan and cook for about 2 minutes more. Remove steaks from pan. Sprinkle with cheese and set aside to cool.
Meanwhile, place the stuffing into a 9x13 inch casserole dish. In a large skillet, lightly brown and drain beans and potatoes.
Heat the oil in a large skillet over high heat, add the steaks and cook for about 20 minutes. Add the mushrooms, cheese, kale, carrot and onion; spread the mixture over the steaks and cover with the stuffing. Serve over cooked pasta.