Preheat oven to 350 degrees.
Save yourself the trouble of making a whole corned beef brisket and just
purchase some from the local deli. I
rarely ever have left over brisket when I do make corned beef and certainly not
enough for this dish. Use the large
outer layers of the cabbage and be sure to cut the hard part off the ends. Boil leaves in liquid until soft, about 2 to 3
minutes and transfer to a large paper towel to drain. Mix together chopped corned beef, leek and sauerkraut
while boiling the cabbage. Keep the
cheese and your dressing aside until you’re ready to roll the cabbage. Roll cabbage tightly and tuck in both sides. Place in a baking dish and tightly
cover. Cook for 30 to 35 minutes.
Ingredients:
1 head savoy cabbage
Small white bulb of leeks-chopped
1-1/2 cup sauerkraut
Chipotle Thousand Island
Swiss Cheese
2 cups corned beef brisket-fully cooked
Preheat oven to 350 degrees.
Save yourself the trouble of making a whole corned beef brisket and just
purchase some from the local deli. I
rarely ever have left over brisket when I do make corned beef and certainly not
enough for this dish. Use the large
outer layers of the cabbage and be sure to cut the hard part off the ends. Boil leaves in liquid until soft, about 2 to 3
minutes and transfer to a large paper towel to drain. Mix together chopped corned beef, leek and sauerkraut
while boiling the cabbage. Keep the
cheese and your dressing aside until you’re ready to roll the cabbage. Roll cabbage tightly and tuck in both sides. Place in a baking dish and tightly
cover. Cook for 30 to 35 minutes.
Ingredients:
1 head savoy cabbage
Small white bulb of leeks-chopped
1-1/2 cup sauerkraut
Chipotle Thousand Island
Swiss Cheese
2 cups corned beef brisket-fully cooked
Chipotle Thousand Island
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