Wednesday, March 14, 2012

Corned Beef and Vegetable stuffed cabbage rolls



One thing I miss the most about Southern California is the beautiful abundance of fresh produce, and all the great farmers markets. Oh sure, they are Farmers markets here too - they are just seasonal.

I'm on a vegetable kick lately. And, yes, that is a lot of veggies on my plate. But, it's a really tasty dinner! This is kind of like a traditional boiled dinner all wrapped up in a cabbage roll. And, yes, before you ask, this filling would be great in an egg roll wrapper (with just a touch of spicy brown mustard added). I may have to try that.

If you don't want a traditional corned beef and cabbage boiled dinner, this is a nice light option. You can buy precooked corned beef, and get all the flavor of a nice dinner.

For a .pdf of the recipe, click here. And, Happy Saint Patrick's Day!


Corned Beef and Vegetable Cabbage Rolls
10 cabbage leaves*
1 medium carrot, peeled and cut into small dice (about 1/3-1/2 cup)
1 small onion, peeled and cut into small dice
1 stalk celery, cut into small dice
½ cup finely chopped cabbage
1 large or 2 small Yukon gold potatoes, peeled and cut into small dice
2 T. olive oil
2 t. salt
1 t. pepper
1 ½ cups corned beef, finely diced
3 t. pickling spice (optional)
2 cups low sodium chicken broth or water
Preheat oven to 350. Heat 1 T. olive oil in a medium saute pan. Saute onions on medium heat until lightly translucent, about 2 minutes. Add carrot, potato, celery, 1 t. salt, and ½ t. pepper to the saute pan. Saute 2-3 minutes, until just beginning to soften. Add corned beef, cabbage, remaining oil, remaining salt, and remaining pepper to the pan and remove from heat. Let cool 5-10 minutes, until it’s cool enough to handle.
Lightly spray a small square baking dish (9x9 will work, and a pie dish will work in a pinch). Once mixture has slightly cooled, roll 1/3 to ½ cup of mixture into prepared cabbage leaves, putting the rolls snugly together in your baking dish once rolled. Combine pickling spice and chicken broth and pour over finished rolls, broth should just cover rolls.
Bake 45minutes to 1 hour, until vegetables and cabbage are tender. If you want a nicely browned top, during the last 15 minutes of cooking, remove some of your broth so the tops of the rolls are not covered.
If you would like a sauce with your cabbage rolls, I suggest spicy brown mustard.
*A note about the cabbage leaves. They can be tough to remove from the cabbage head without a little help. Most people that make cabbage rolls boil a large pot of water, immerse the entire head of cabbage for 1 minute, then peel off 1 or 2 leaves of cabbage.
I’ve found an easier way. I core the cabbage with a paring knife, then gently peel off the leaves. They are still fairly rigid, and need to be softened. I do this in the microwave. I place all the leaves in a microwave safe dish and microwave for 1-2 minutes until just soft. I’ve found this to be a bit easier than a huge pot of water. It can be tricky to peel off the cabbage rolls, but after the first one or two, it gets much easier.

2 comments:

  1. Renae....this looks absolutely delicious! Can you believe, I'm from New England and have never made a boiled dinner?! Though I LOVE cabbage...and stuffing it with these veggies was a fabulous idea! : )

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  2. If I sub in some soy for beef, this could be a tasty quick and healthy dinner option - thank you so much :D

    Cheers
    Choc Chip Uru
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