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.