Corned Beef Hash Cabbage Rolls
Source of Recipe
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Corned Beef Hash Cabbage Rolls
1 large head green cabbage
1 small onion, chopped
2 celery ribs, sliced
1 tablespoon oil
1, 15 ounce can corned beef hash
2 cups bottled marinara sauce, divided use
1/4 cup dry breadcrumbs
1/3 cup chopped fresh parsley
Separate 12 large outer leaves from the cabbage head.
Set aside the remaining cabbage head.
Remove the center vein from each leaf so it becomes more
pliable. Soften the cabbage leaves in boiling water for 2
to 3 minutes. Remove from water with a slotted spoon; set
aside until cool enough to handle.
Chop 1 cup of cabbage from the remaining cabbage head.
Save any leftover cabbage to use in a salad, soup or stir-
fry dish.
Cook and stir the chopped cabbage, onion and celery in oil
over medium heat in a medium nonstick skillet until onion is
translucent, about 10 minutes. Add corned beef hash,
breaking it up with a spoon. Mix gently. Heat over medium
heat for about 5 minutes. Add 1/4 cup marinara sauce and
breadcrumbs. Mix well. Cool slightly.
Spoon about 1/4 cup of the corned beef hash mixture onto
each cabbage leaf.
Roll, tucking in the ends.
Arrange cabbage rolls, seam side down, in a shallow baking
dish. Pour remaining marinara sauce over the cabbage rolls.
Bake at 350 degrees, covered, for about 25 minutes, until
heated through.
To serve, spoon sauce over cabbage rolls.
Sprinkle with parsley.
Makes 6 servings.
Note:
Stuff the cabbage leaves the night before, then simply bake
for an easy St. Patrick's Day dinner.
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