Cabbage Rolls and Corned Beef: Corned beef and cabbage, what could be more Irish? For convenience, stuff the cabbage leaves a night ahead, then just cook them in the oven for an easy St. Patricks Day dinner. Rich in vitamin C, cabbage and spaghetti sauce pair well with corned beef hash! ◦1 large head cabbage ◦1 small onion, chopped ◦2 stalks celery, chopped ◦1 tablespoon vegetable oil ◦1 can (15 ounces) corned beef hash ◦1 cup canned spaghetti sauce, divided ( i make a Creole sauce) ◦1/3 cup chopped parsley 1 cup cooked rice Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle. Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti and cooked rice and sauce and breadcrumbs, mix well. Cool slightly. Spoon about 1/4 cup of the corned beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350ºF covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley.
Posted on: Tue, 16 Dec 2014 18:36:31 +0000