How to make it

  • FOR THE CABBAGE ROLLS : Cut out the cores from the cabbage heads but leave them whole. Place them in a cauldron (or large pot) of boiling water. As they cook the leaves will start to soften and loosen. Peel them away as they do so and take them from the water. Do this until you have enough large leaves. This is my method, if there is a better one please notify of it.
  • Dice the onion small and sauté it in butter until it is caramelized well. Add this to the corned beef along with the barley, thyme and black pepper. Mix well.
  • Use this to stuff the cabbage rolls. Make them smaller than the big Germanic type. Layer them in a casserole and pour in enough beef stock to cover them over by an inch. Tightly seal the dish and bake at 350 for two hours.
  • As they would be at this point, might be a little dull. So I would strongly recommend that you make a Hollandaise like sauce with a pronounced flavour of Dijon style mustard.

Reviews & Comments 4

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    " It was excellent "
    elgourmand ate it and said...
    A bit labor intensive; but as my girlfriend says, most things worth doing are. I hate it when you just know that all that work is going to produce something really worth doing. You could try baking the cabbage head (covered) at say 350 deg F for a while, depending on size, and then letting it cool. This works but will it give you the cabbage leaves you want. They are soft and not mushy. A bottle of beer for part of the stock and I'm in. Thanks for a great post. Now I have to make the sucker. RJ
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  • misslizzi 13 years ago
    I agree with clbacon - this is a great new twist on an old classic! A definite must-try!
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    " It was excellent "
    doubled ate it and said...
    Im in! I love corned beef.
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    " It was excellent "
    clbacon ate it and said...
    Wow! This is a new and unique recipe for St Paddy's Day....or for any day!
    Was this review helpful? Yes Flag

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