Yield: 5 servings
Measure | Ingredient |
---|---|
½ cup | Onion; chopped |
1 tablespoon | Vegetable Oil |
½ teaspoon | Dried Thyme |
1 cup | Potatoes; peeled, cubed and cooked |
½ pounds | Cooked Corned Beef |
\N \N | Salt |
\N \N | Pepper |
10 larges | Cabbage Leaves; blanched |
Saute the onion in the vegetable oil until barely colored. Add thyme and saute 1 minute longer. Combine onions and potatoes in a food processor and process until well combined but not completely smooth.
Add corned beef and process in 4 or 5 quick pulses until combined but rough. Season to taste.
Place a blanched cabbage leaf on a work surface, concave side up.
Place 2 tb of the filling in the hollow of each leaf. Fold sides of the leaf over the filling, and, starting with the stem end, roll leaf around filling. Place roll seam-side down in a steaming basket. Fill and roll remaining leaves. Steam over boiling water for 30 minutes.
Per Serving: Calories: 180, Protein: 14 g, Carbohydrate: 9 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 39 mg, Sodium: 466 mg, Fiber: 2 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA