Corned Beef & Potato Cabbage Rolls
Prep: 35 minutes Bake: 45 minutes Serves: 6
2 cups Irish-style ale such as Smithwick’s™
½ cup heavy cream
3 tablespoons stone ground mustard
2 tablespoons chopped fresh dill
½ tablespoon caraway seeds
½ teaspoon fresh ground black pepper
12 large green cabbage leaves, trimmed
2 cups refrigerated diced potatoes with onion
1½ cups shredded carrots
1½ cups chopped leftover Cobblestreet Market® corned beef brisket
½ cup plain breadcrumbs
2 tablespoons chopped fresh parsley
- Preheat oven to 375°; line rimmed baking pan with paper towel. In small saucepan, cook ale over medium heat 15 minutes or until reduced by half. Reduce heat to medium-low; whisk in cream, mustard, dill, caraway and pepper; cook 5 minutes or until slightly thickened. Makes about 1½ cups.
- Heat large saucepot of salted water to a boil over high heat; add cabbage leaves and cook 3 minutes or until softened. Remove cabbage with tongs to prepared pan; heat remaining water to a boil. Add potatoes and carrots; cook 5 minutes or until very tender, stirring occasionally. Drain vegetables.
- In large bowl, gently mash vegetables; stir in corned beef, breadcrumbs and parsley. Makes about 5 cups.
- Place about ⅓ cup corned beef-potato filling in center of each cabbage leaf; fold sides of leaves over filling, then roll tightly to enclose filling completely. Place cabbage rolls, seam side down, in 8 x 11-inch baking dish; pour ale mixture over top. Cover dish tightly with aluminum foil; bake 45 minutes or until cabbage is very tender.
Approximate nutritional values per serving (2 rolls): 300 Calories, 15g Fat (7g Saturated), 60mg Cholesterol, 777mg Sodium, 26g Carbohydrates, 3g Fiber, 5g Sugars, 11g Protein