1 cup water
3 pounds beef stew or stew meat, cut into 1 inch cubes
2 tablespoons olive oil
3 large onions, sliced
1 medium head cabbage
4 cups shredded mozzarella cheese
1 cup shredded mozzarella cheese blend
1 cup chopped green bell pepper
2 (1 ounce) squares unsalted butter
6 tablespoons beef bouillon granules
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried dill weed
In a medium saucepan bring water, beef, olive oil, onion, dried cabbage, mozzarella cheese, mozzarella cheese blend, green bell pepper and butter mixture to a boil. Stir. Reduce heat to low and simmer until cheese is melted and mixture is thickened enough for spooning (no longer pink), approximately 45 minutes.
In a medium bowl, stir together the remaining olive oil, 1 cup shredded mozzarella cheese, green bell pepper and 1 cup shredded mozzarella cheese.
In a medium bowl, blend remaining onion, cabbage and stew meat. Spoon the mixture on to a greased or parchment lined pan, 20 inches from the center. Place marinade over meatloaf.
Bake in preheated oil until meatloaf is browned 1 inch wider in center, 2 to 5 minutes. Drain on paper towels.
To Make Dipping Sauce: In a medium bowl, stir together 1/4 cup parsley, butter, bouillon granules, basil and oregano. Cook over medium heat for 1 minute, stirring frequently. Stir in dill, then spread over meatloaf. Chill in refrigerator until serving.
Ok so I didn't follow the recipe exactly but I did try and thicken it by winding the can in the flour and baking it in the tin. It turned out perfect. Perfect in every way. But there are some things that need to be adjusted. I added garlic powder when I added the onion powder and I may try using butter instead of oil for some of the recipes. But for now just use light sour cream.
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