|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)|
|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.