Recipe » Corned Beef Cabbage Rolls


8 large cabbage leaves
8 thin slices deli corned beef
1 large potato
1 small onion, finely chopped
1 tablespoon butter or olive oil
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper

Pierce the skin of the potato with a knife in several places and microwave for about 8 minutes, turning every 2 minutes until just tender. Allow to cool, peel, coarsely chop and set aside. Heat the butter or olive oil in a small pan and sauté onion until tender and translucent. In a small bowl, combine onions, chopped potato, sour cream, and mustard. Season with salt and pepper and stir to thoroughly blend. Set aside to cool. Divide into 8 equal portions

Blanch the cabbage leaves in a large kettle of simmering water for about 1 minute, until tender. Drain on paper towels. Using a sharp knife, remove the thick spine of each leaf, and overlap the sides to form a center seam. Top each leaf with a thin slice of corned beef.

Place one portion of the potato mixture in the lower center of each leaf, leaving a 2″ margin on either side. Fold the sides of the cabbage leaf in toward the center, and fold the lower edge up over the filling. Roll the leaf snugly around the filling and place seam side down in a steamer basket. Steam the cabbage rolls for about 5 to 7 minutes, until tender and hot throughout. Makes 8 rolls.

Recipe and photo ©2009 Celeste Heiter, published with permission.

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