Cabbage Rolls Stuffed with
Corned Beef Recipe Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Cabbage Rolls Stuffed with Corned Beef
1 large head green cabbage
1 small onion, chopped
2 celery ribs, sliced
1 tablespoon canola oil
1 (15-oz.) can corned beef hash
1 cup bottled spaghetti sauce (marinara), divided use
1/4 cup dry breadcrumbs
1/3 cup chopped fresh parsley
Yield: 6 servings
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
nonstick 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 sauce and
breadcrumbs. Mix well. Cool slightly.
Spoon about 1/4 cup of the corned beef hash mixture onto each cabbage
leaf. Roll, tucking in the ends. Arrange cabbage rolls, seam side down,
in a shallow baking dish. Pour remaining spaghetti sauce over the
cabbage rolls. Bake at 350 degrees, covered, for about 25 minutes, until
heated through. To serve, spoon spaghetti sauce over cabbage rolls.
Sprinkle with parsley.
Tip: Stuff the cabbage leaves the night before, then simply bake them
for an easy St. Patrick's Day dinner.