Corned beef stuffed cabbage
5 servings
Ingredients
| Quantity | 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 |
| Salt | ||
| Pepper | ||
| 10 | larges | Cabbage Leaves; blanched |
Directions
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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