Corned Beef and Cabbage Rolls Recipe – St. Patrick’s Day 2010

Filed in Gather Food Essential by on March 14, 2010 0 Comments

Don’t celebrate St. Patrick’s Day 2010 without making a Corned Beef and Cabbage Recipe!  This Corned Beef and Cabbage Rolls Recipe is a great way to use the leftover corned beef from this traditional Corned Beef and Cabbage Crock Pot Recipe.  Or you could use your leftover corned beef in this Corned Beef Hash Recipe.

Corned Beef and Cabbage Rolls Recipe

1 medium head of cabbage
3 cups diced cooked corned beef
2 cups diced cooked potatoes
1/4 teaspoon ground black pepper
1 egg, beaten
1 cup beef broth or water
shredded cheese or heated diced tomatoes

Peel cabbage leaves off head and place in large pot with 1-inch of water.  Cover and steam until leaves are soft and flexible.

In large bowl, combine corned beef, potatoes, pepper and egg.  Mix well.  Shape meat mixture into balls and place on cabbage leaves.  Tuck sides of leaves over filling and roll up.  Place rolls, seam side down, in a baking dish.  Repeat until meat mixture is used up. Pour broth or water over rolls.  Bake in preheated 325 degree oven for 30 to 40 minutes.  Top with shredded cheese or tomatoes and serve hot.  Serves 6.

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