cornedBeef - Beef + Cabbage Bake
Source of Recipe
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Recipe Link: http://www.cooks.com/rec/doc/0,1927,153188-252196,00.html cornedBeef - Beef + Cabbage Bake
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1/2 c. water
1 tbsp. prepared spicy brown mustard
1 tsp. caraway seeds
1/4 tsp. pepper
18 inch wide heavy duty foil
Non-stick cooking spray
1 head (2 1/2 lbs.) green cabbage with nice outer leaves
1 can (12 oz.) corned beef, cut into 2 x 1 x 1/2 inch slices
1 can (1 lb.) whole baby carrots, drained
1 can (1 lb.) whole new potatoes, drained
1 (12 1/4 x 8 1/4 inch) disposable aluminum-foil baking pan
In small bowl, stir together celery soup, water, mustard,
caraway seeds and pepper; set aside. Preheat oven to 450
degrees.
Tear off two 24 inch long sheets of foil; place one sheet
crisscross over the other; spray surface with non-stick
cooking spray. Remove eight large outer leaves from
cabbage. In center of foil, place six leaves, rounded sides
down, to form a shallow bowl about 10 inches in diameter;
set aside remaining 2 leaves.
From remaining head of cabbage, shred enough to measure
4 cups (refrigerate leftover cabbage to use in another
recipe). Into cabbage-leaf bowl, place 2 cups shredded
cabbage. Over cabbage, place half of corned beef, carrots
and potatoes. Spoon half of soup mixture over meat and
vegetables. Repeat layering with other half of ingredients.
Place remaining two cabbage leaves, rounded side up, on
top of meat and vegetables. Lift up sides of foil so that
cabbage encloses layered meat and vegetables. Fold edges
of foil together several times so that package is tightly
sealed.
Place foil package in foil baking pan. Bake 30 to 40 minutes,
or until heated through. (To check contents, after 30 minutes;
remove from oven and carefully remove foil; if shredded
cabbage is still crisp and contents not hot enough, reseal,
and return to oven.) To serve, carefully unfold and roll
back foil edges of package to form its own serving bowl.
Makes 4 servings.
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