Beef Cabbage Stromboli Recipe

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Beef Cabbage Stromboli Recipe

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MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 loaves (1 pound each) frozen bread dough
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 3 cups shredded cabbage
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons dried thyme
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

Place each frozen loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Let rise until dough is 1 in. above top of pan. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cabbage, Worcestershire sauce, soy sauce and thyme. Cover and cook for 15 minutes or until cabbage is tender; drain.
Punch dough down. Place each loaf on an ungreased baking sheet; pat into a 16-in. x 10-in. rectangle. Spoon meat mixture lengthwise down one side of each rectangle to within 1 in. of edges. Sprinkle with cheeses. Fold dough over filling; turn edges under to seal. With a sharp knife, make four diagonal slashes on top of loaves. Bake at 375° for 20-22 minutes or until golden brown. Serve warm. Yield: 2 loaves (6 servings each).
Originally published as Beef Cabbage Stromboli in Country Woman September/October 2001, p37

Nutritional Facts

1 slice: 367 calories, 13g fat (5g saturated fat), 31mg cholesterol, 672mg sodium, 42g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

  • 2 loaves (1 pound each) frozen bread dough
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 3 cups shredded cabbage
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons dried thyme
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  1. Place each frozen loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Let rise until dough is 1 in. above top of pan. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cabbage, Worcestershire sauce, soy sauce and thyme. Cover and cook for 15 minutes or until cabbage is tender; drain.
  2. Punch dough down. Place each loaf on an ungreased baking sheet; pat into a 16-in. x 10-in. rectangle. Spoon meat mixture lengthwise down one side of each rectangle to within 1 in. of edges. Sprinkle with cheeses. Fold dough over filling; turn edges under to seal. With a sharp knife, make four diagonal slashes on top of loaves. Bake at 375° for 20-22 minutes or until golden brown. Serve warm. Yield: 2 loaves (6 servings each).
Originally published as Beef Cabbage Stromboli in Country Woman September/October 2001, p37

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