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Old 03-18-2014, 12:42 PM   #1
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Recipe Idea; Corned Beef Cabbage Roll

I was just eating a yummy soup made from last night's corned beef and cabbage leftovers. It gave me an idea for a new kind of cabbage roll, a corned beef cabbage roll. I mean, what goes better than corned beef and cabbage, right? DW can't eat cooked cabbage. It cause her some digestive stress. Otherwise, this would be for supper tonight. Here's how I envision the recipe:

1 lb. leftover corned beef, cubed
cabbage leaves, seperated (can be already cooked)
sliced onion
2 cups cooked rice
butter
AP flour
2 cups braising liquid from the cooked corned beef.

Preheat your oven to 350 F. Heat the butter in a skillet, then add the cabbage leaves. Cover and cook until the cabbage is softened. When the cabbage leaves are soft, remove them from the pan and lay them out on parchment paper. Add a tbs. or two of rice on top of each leaf, followed by a generous portion of corned beef and sliced onion. Roll. Place the cabbage rolls into a rectangular baking pan, cover with foil, and place into the oven. Bake for 40 minutes.

20 minutes before the corned beef is done, melt 2 tbs. butter in you skillet. Add salt and pepper to taste. Add 2 tbs. flour to the melted butter and cook until blonde. Whisk in the broth until a smooth sauce (veloute) is formed. Pour this over the cabbage rolls and place back into the oven for ten more minutes. Serve.

I would really love to make this, and am hoping someone will try it with their leftover corned beef and cabbage. If you do, please tell me how it turns out.

Seeeeeeya; Chief Longwind of the North

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Old 03-18-2014, 12:50 PM   #2
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Originally Posted by Chief Longwind Of The North View Post
I would really love to make this, and am hoping someone will try it with their leftover corned beef and cabbage. If you do, please tell me how it turns out.
Seeeeeeya; Chief Longwind of the North
I haven't made it (sounds delicious) but I did, just by coincidence, buy something is similar at my local Market of Choice deli:

Corned Beef Cabbage Rolls with Dubliner Cheddar
Slow-cooked corned beef brisket with Irish cheddar, chives and thyme rolled into cabbage leaves and simmered in a beautiful bechamel sauce.

10.49 lb


On the Menu | Market of Choice

They must be reading DC.
I'm eating it tonight and will let you know how I liked their version.
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Old 03-18-2014, 02:02 PM   #3
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Can someone tell me more about prepping the cabbage leaves for stuffing?

I have made stuffed cabbage before and found preparing the leaves to be the hardest part.
I released the leaves form the head individually and par boiled them. I am not sure if I should remove the rib or leave it in. I know last time (years ago) it was easier to roll if the rib was removed, but left less space for the filling.
Also, I used regular green cabbage.
Is this the correct cabbage for stuffed cabbage.
Any suggestions are extremely welcomed and appreciated.
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Old 03-18-2014, 04:35 PM   #4
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I kinda like the soup idea. Tomorrow night's dinner! Thanks Chief.
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Old 03-18-2014, 04:59 PM   #5
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Am I the only one who cooks veggies (potatoes, carrots, onions) with a corn beef brisket? What do you do the with left over veggies if you are using rice in the rolls?
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Old 03-18-2014, 05:04 PM   #6
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Originally Posted by Addie View Post
Am I the only one who cooks veggies (potatoes, carrots, onions) with a corn beef brisket? What do you do the with left over veggies if you are using rice in the rolls?
My veggies were cooked seperate, and in just enough quantity to feed DW and myself for one meal. I had leftover broth, cabbage, onions, and a container full of uncooked rice. I used the leftovers to make my soup, with the added rice.

The recipe just popped into my head as I was eating the soup.

Seeeeeeya; Chief Longwind of the North
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Old 03-18-2014, 07:23 PM   #7
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Originally Posted by Roll_Bones View Post
Can someone tell me more about prepping the cabbage leaves for stuffing?

I have made stuffed cabbage before and found preparing the leaves to be the hardest part.
I released the leaves form the head individually and par boiled them. I am not sure if I should remove the rib or leave it in. I know last time (years ago) it was easier to roll if the rib was removed, but left less space for the filling.
Also, I used regular green cabbage.
Is this the correct cabbage for stuffed cabbage.
Any suggestions are extremely welcomed and appreciated.
I always thought life was too short to stuff cabage until I read Jane Grigson's idea of layering the cabbage and the filling in the pot instead of all that faffing about with blanching and rolling.

"Stuffed Cabbage in the Troo Style"
Jane Grigson's Vegetable Book - Jane Grigson - Google Books
Rather a long link address but the basic recipe is worth having. You can fiddle around with the ingredients and add things if you wish. I sometimes put thick slices of apple in if I'm using sausage meat as in the recipe.
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Old 03-18-2014, 07:40 PM   #8
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Quote:
Originally Posted by Addie View Post
Am I the only one who cooks veggies (potatoes, carrots, onions) with a corn beef brisket? What do you do the with left over veggies if you are using rice in the rolls?
I cook it all together and the next day the leftovers become a cross between hash and bubble and squeak, not very pretty, but very tasty.

The broth that is left becomes a pot of split pea or bean soup.

The Chief's Irish Galumpkis do sound good!

I think it would be fun to make an Irish eggroll with the leftover chopped corned beef, cabbage, onion, carrots etc... in a wonton skin and deep fry them.
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Old 03-18-2014, 07:41 PM   #9
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Am I the only one who cooks veggies (potatoes, carrots, onions) with a corn beef brisket?
Nope----- that's the way I've always done it. And that's the way I'll always do it!
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Old 03-18-2014, 10:16 PM   #10
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Quote:
Originally Posted by Roll_Bones View Post
Can someone tell me more about prepping the cabbage leaves for stuffing?

I have made stuffed cabbage before and found preparing the leaves to be the hardest part.
I released the leaves form the head individually and par boiled them. I am not sure if I should remove the rib or leave it in. I know last time (years ago) it was easier to roll if the rib was removed, but left less space for the filling.
Also, I used regular green cabbage.
Is this the correct cabbage for stuffed cabbage.
Any suggestions are extremely welcomed and appreciated.
I usually blanch (parboil) the cabbage (core removed), dunking the cabbage core side up in and out of the water for about 2-3 minutes, and then pop it in the freezer for 30 minutes. I use green cabbage.

This might give you some ideas of how to improve on your technique re: prepping the cabbage

How to Make Cabbage Rolls: 25 Steps - wikiHow

I think cabbage as a delivery device is like grape leaves. The possibilities for fillings are endless. Here are some ideas:

Moroccan Stuffed Cabbage Rolls | Bev Cooks
Effortnesslessly: Three Way Stuffed Cabbage Rolls
Easy recipe for Asian style stuffed cabbage rolls with leftover chicken and rice - Seattle Specialty Grocery | Examiner.com
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beef, cabbage, corn, corned beef, onion, recipe

Recipe Idea; Corned Beef Cabbage Roll I was just eating a yummy soup made from last night's corned beef and cabbage leftovers. It gave me an idea for a new kind of cabbage roll, a corned beef cabbage roll. I mean, what goes better than corned beef and cabbage, right? DW can't eat cooked cabbage. It cause her some digestive stress. Otherwise, this would be for supper tonight. Here's how I envision the recipe: 1 lb. leftover corned beef, cubed cabbage leaves, seperated (can be already cooked) sliced onion 2 cups cooked rice butter AP flour 2 cups braising liquid from the cooked corned beef. Preheat your oven to 350 F. Heat the butter in a skillet, then add the cabbage leaves. Cover and cook until the cabbage is softened. When the cabbage leaves are soft, remove them from the pan and lay them out on parchment paper. Add a tbs. or two of rice on top of each leaf, followed by a generous portion of corned beef and sliced onion. Roll. Place the cabbage rolls into a rectangular baking pan, cover with foil, and place into the oven. Bake for 40 minutes. 20 minutes before the corned beef is done, melt 2 tbs. butter in you skillet. Add salt and pepper to taste. Add 2 tbs. flour to the melted butter and cook until blonde. Whisk in the broth until a smooth sauce (veloute) is formed. Pour this over the cabbage rolls and place back into the oven for ten more minutes. Serve. I would really love to make this, and am hoping someone will try it with their leftover corned beef and cabbage. If you do, please tell me how it turns out.:yum: Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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