Corned beef stuffed cabbage

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

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