In a twist on this typical Irish staple, we prepared our corned beef the traditional way but used it as a stuffing for our cabbage rolls. The stuffing is moistened with homemade gravy made from the brine and some onions and carrots.
Origin: our kitchen
Preparation time: 20 minutes
Cooking time: 8 hours
• 2 lb corned beef
• 4 carrots
• 2 large onions
• 1 cabbage
• 2 tbsp Dijon mustard
• Fresh pepper
• Sea salt
• All purpose flour
• Place the sliced carrots in a crock pot. Top with meat and diced onions and pour 1 cup of water with corned beef seasoning on top.
• Let cook on high for 4 hours, and then reduce heat to low and let cook for another 4 hours.
• Remove the core from the cabbage and boil whole in water for 15 minutes.
• Remove and drain cabbage.
• Gently peel the outer leaves and pad dry. You should have 18 large leaves for the rolls.
• Puree the cooking liquid with carrots and onions in a food processor until smooth.
• Shred the corned beef and mix with 4 tbsp of the vegetable puree and Dijon mustard and season with fresh pepper and sea salt.
• Place 2 large tbsp of the corned beef on each cabbage leaf and roll tight together. Make sure to fold in the two sides while rolling. Secure with a toothpick.
• Roll the corned beef cabbage rolls in all purpose flour until evenly coated.
• Fry in a hot pan with butter until brown and gently turning once.
• Heat up the vegetable puree. Add some heavy cream if desired (optional).
Plate the rolls and top with the vegetable puree. Serve with garlic and cheese mashed potatoes. We also served warm spicy coleslaw on the side.