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Corned Beef 'N' Cabbage

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Ingredients
  Cabbage leaves 8 Large
  Corned beef 1⁄2 Pound
  Swiss cheese 1⁄4 Pound
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Barbecue sauce 1⁄2 Cup (8 tbs) (Use Commercial Ones)
  Water 1⁄2 Cup (8 tbs)
Directions

Cook cabbage leaves in boiling salted water about 5 minutes, or until tender.
Meanwhile, grind corned beef and Swiss cheese, using the medium blade of a food chopper.
Blend in sour cream and parsley.
Drain cabbage leaves and spoon about 5 table-spoonfuls of corned beef mixture onto center of each leaf.
Roll each leaf, tucking the ends in toward center.
Secure with wooden picks.
Heat butter in a skillet; add stuffed cabbage and cook about 2 minutes on each side, or until golden brown.
Add a mixture of the barbecue sauce and water; cover and simmer 30 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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