Stuffed cabbage is a humble food and probably originated , as most comfort food has, from leftovers. Common place in Russian, German, Irish, Hungarian and Slovakian cooking, cabbage is an ingredient that is filling and inexpensive.
Readily available, this cold season crop is the under-appreciated cousin of brussel sprouts. There’s nothing particularly mysterious, alluring or exotic about it. Cabbage’s distinctive odor might have something to do with its unpopularity. When cooked, it has a pungent and pervasive, slightly sour, sulfur-y smell.
All that aside, cabbage becomes buttery soft when cooked. This allows its wide and sturdy leaves to be used as wraps for soft fillings. Any type of ground meat can be used, seasoned with garlic, onions and spices. Additional ingredients may include rice, breadcrumbs, barley, eggs, dried fruit, nuts, veggies, dried or fresh mushrooms, etc. The ‘sauce’ for baking stuffed cabbage, varies widely by cuisine.
These cabbage rolls are the ‘full meal deal’, all rolled up in one …. corned beef, cabbage, mashed potatoes and cheese. Yum!
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SERVINGS
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- 1 large green cabbage
- 2 cups cooked corned beef, pulled
- 2 cups cold mashed potatoes
- 1 egg
- 1 Tbsp mustard
- 1 1/2 Tbsp parsley,
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup beef broth
- 1 1/2 tsp flour
- 40 gm Swiss cheese, grated
Ingredients
Cabbage
Filling
Sauce for Baking Cabbage Rolls
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- Place about 1-inch of water in a large kettle. Using a sharp knife, Cut the thick stem out of the bottom of the cabbage head leaving all of the leaves intact. Place the cabbage head into the pot of water. Cover the pot & bring the water to a boil. Steam the cabbage for 15 minutes. Once the cabbage is steamed, remove it from the pot & place it on a plate to cool.
- Preheat oven to 400 F. Grease an 8 X 8-inch baking dish.
- In a large bowl, combine 'pulled' (cooked) corned beef, mashed potatoes, egg, mustard, parsley, salt & pepper. Mix well & set aside.
- Gently remove 15 (there will be a few extra in case of any that tear) cooled outer leaves from the cabbage head. Set them aside. Chop a cup of the remaining cabbage & add it to the filling mixture. Mix well.
- Lay a one cabbage leaf on a cutting board, with the stem facing towards you. Cut out the tough bottom section of the vein in the leaf, creating a V-notch. Place roughly 1/4 cup of the filling at the center of the leaf (around the tip of the notch). Roll the bottom (cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling away from you to wrap the filling tightly in the remaining leaf.
- Place roll in baking dish. Continue with the remaining filling & leaves, creating two rows of 5 rolls each in baking dish.
- In a small dish, whisk together beef broth & flour until no lumps remain. Pour over cabbage rolls. Cover the dish tightly with aluminum foil & bake in preheated oven for 30 minutes.
- Remove from oven & sprinkle top of the rolls with Swiss cheese. Cover & allow to sit for 5 minutes. Nice to serve with some RYE BREAD STICKS.
- If you prefer not to cook your own corned beef, just purchase a thick piece of 'deli' corned beef, using forks you can easily 'pull' the meat apart that's needed in this recipe.
