Happy St Patty's Day!
Corned Beef N' Cabbage Rolls
8 Large Cabbage Leaves
1/2 Lb. Corned Beef
1/4 Swiss Cheese
1/2 Cup Sour Cream
1/4 Cup Parsley
2T Butter or Margarine
1/2 Cup BBQ Sauce
1/2 Cup Water
Cook Cabbage in boiling SALTED water about 5 minutes, or until tender.
Meanwhile grind corned beef & swiss cheese in food processor.
Blend in sour cream and parsley
Drain cabbage and cut out any larger stemmy spines about an inch or so.
I use kitchen shears and just remove a v shape from the base of each leaf. This aids in your ability to roll & tuck each leaf.
Spoon approx 5 T of meat mixture into center of each leaf. Roll each leaf tucking the ends in and secure with a toothpick.
Heat butter in a skillet, add stuffed cabbage and brown about 3 minutes on each side
Add BBQ sauce and water mixture, cover and simmer 30 minutes.
To serve, arrange rolls on a platter and spoon sauce over them.
Rinse and cube potatoes
cut into chunks and boil about 15 minutes
Meanwhile, Nuke a cube of butter, parsley flakes and seasoning salt til butter is melted.
Put drained potatoes in baking dish and coat with butter mixture.
Bake at 350 til edges crisp a little.
I sometimes turn the broiler on to add a little finish.
Add something orange or yellow like baked carrots or a nice squash and a loaf of Irish Soda Bread and you've got a really fun St. Pattys Day Meal!
From The Mother of One Very Tall Leprechaun!