Corned Beef Cabbage Rolls Author: Sarah | Curious Cuisiniere Ingredients 12 large green cabbage leaves, carefully removed from the head 1 c chopped cabbage 2 c corned beef, cooked and cut into small chunks 2 c leftover mashed potatoes 2 tsp parsley 1 tsp prepared mustard ½ tsp salt Dash of pepper 1 egg, beaten 1 c beef broth (or reserved broth from cooking your corned beef) 1 Tbsp flour Instructions 1. Preheat oven to 400F. 2. Place 1 inch of water in a large pot. Add 12 whole cabbage leaves. Cover and steam until slightly wilted, 2-3 minutes. Remove leaves from pot to cool. 3. In a large bowl, mix together chopped cabbage, cooked corned beef, mashed potatoes, mustard, and pepper. Add beaten egg and mix thoroughly. 4. Lay a cabbage leaf on a cutting board with the stem facing towards you. Cut out the tough bottom section of the vein in the leaf. Place 2-3 Tbsp of the corned beef filling mixture at the center of the leaf (around the tip of the cut you just made). 5. Roll the bottom (cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling away from you to wrap the filling tightly in the remaining leaf. 6. Place roll in a greased 8×8 baking dish. 7. Continue with remaining filling and leaves, creating two rows of 6 rolls in your baking dish. 8. Whisk 1 Tbsp flour into 1 cup of beef broth or reserved corned beef cooking liquid, until no clumps remain. 9. Pour broth over rolls in baking dish. 10. Cover tightly with aluminum foil. 11. Bake in preheated oven for 30 minutes. ✽To SAVE this, be sure to click SHARE so it will store on your personal page✽•*.¸¸♥✿´¯`*•.¸¸✿ SHARE ✿¸¸.•*´¯`✿♥¸¸.*• Send me a FRIEND REQUEST or FOLLOW me on Facebook; I am always posting AWESOME stuff! Jodi Stevenson Get your Skinny on! 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! jrsskinnyfiber.SBC90
Posted on: Mon, 17 Mar 2014 15:50:03 +0000
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