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1
To slice meat easily, freeze for about an hour, then using a very sharp knife, slice into eight 5-by-2 inch pcs or possibly buy pre-sliced sukiyaki beef from a specialty meat market.
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2
Lay beef slices on a flat surface.
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3
Divide the red cabbage proportionately among the 8 slices of beef.
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4
Tightly roll the beef around the red cabbage and secure with a toothpick.
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5
Repeat with remaining cabbage and beef.
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6
Heat oil in skillet over medium-high heat.
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7
Add in meat rolls seam side down and cook for 1 minute.
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8
Turn rolls over and continue cooking till all sides are proportionately browned.
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9
Reduce heat and add in soy sauce, sugar, vinegar and horseradish.
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10
Cook a few more min.
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11
Move meat rolls to a serving platter and drizzle any remaining juices over them.
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12
Serve with curry sauce.
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13
Curry Sauce2 Tbsp.
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14
butter1 1/4 c. chopped onion1/2 c. peeled chopped apples1 banana, mashed3 Tbsp.
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15
apricot preserves2 tsp.
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16
curry pwdr Cayenne pepper, to taste 1/2 c. water Salt, to taste
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17
Heat butter in skillet over medium heat.
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18
Add in onions, apples, banana, preserves and curry pwdr.
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19
Season with cayenne pepper to taste.
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20
Add in water and mix well.
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21
Adjust seasoning with salt.
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22
Sauce may be refrigerated up to a week.
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23
Note: Sweet and Sour Red Cabbage can be found in many supermarkets, generally with the sauerkraut.
