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Galway Stacks

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  Cabbage head 1⁄2 Medium, trimmed and finely shredded
  Canned red chiles 4 Ounce, drained and chopped (1 Can)
  Onion 1 Medium, finely chopped
  Cider vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Poppy seed rolls 4
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Corned beef loaf 8 Ounce, sliced (2 Packages, 4 Ounces Each)

1 Place cabbage, chili peppers and onion in a medium-size bowl.
2 Combine vinegar, vegetable oil, sugar, salt and pepper in a cup; stir until sugar dissolves. Pour over cabbage mixture; toss lightly to mix. Let stand, stirring often, at least 1 hour to season; drain well.
3 Split rolls; spread with butter or margarine. Place about 1/4 cup of the cabbage mixture on each slice of corned beef; roll up tightly, jelly-roll fashion. Place 3 meat rolls on bottom half of each buttered roll; cover with remaining half.

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Galway Stacks Recipe