Corned Beef Stuffed Cabbage Rolls |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 40 |
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So simple a drunken Irishman could do it. This quantity makes about 40 little rolls intended for party fare. And just for the record St. Patrick was as English as is corned beef. Ingredients:
2 large heads of cabbage |
3 lbs. of ground corned beef (butchers will do this for you) |
1 cup of barley (cooked 3/4 of the way) |
1 large yellow onion |
1/4 oz of fresh thyme |
beef stock |
black pepper |
Directions:
1. FOR THE CABBAGE ROLLS : Cut out the cores from the cabbage heads but leave them whole. Place them in a cauldron (or large pot) of boiling water. As they cook the leaves will start to soften and loosen. Peel them away as they do so and take them from the water. Do this until you have enough large leaves. This is my method, if there is a better one please notify of it.
2. Dice the onion small and sauté it in butter until it is caramelized well. Add this to the corned beef along with the barley, thyme and black pepper. Mix well.
3. Use this to stuff the cabbage rolls. Make them smaller than the big Germanic type. Layer them in a casserole and pour in enough beef stock to cover them over by an inch. Tightly seal the dish and bake at 350 for two hours.
4. As they would be at this point, might be a little dull. So I would strongly recommend that you make a Hollandaise like sauce with a pronounced flavour of Dijon style mustard.
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