Corned Beef 'N' Cabbage
|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)|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Use Commercial Ones)|
|Water||1⁄2 Cup (8 tbs)|
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.