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Corned Beef 'N' Cabbage Recipe
|Cabbage leaves||8 Large|
|Corned beef||1⁄2 Pound|
|Swiss cheese||1⁄4 Pound|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Use Commercial Ones)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3118 Calories from Fat 931
% Daily Value*
Total Fat 106 g162.8%
Saturated Fat 59.3 g296.3%
Trans Fat 0 g
Cholesterol 338.6 mg
Sodium 2235.4 mg93.1%
Total Carbohydrates 462 g154%
Dietary Fiber 180.3 g721.1%
Sugars 257.2 g
Protein 156 g311.1%
Vitamin A 217.8% Vitamin C 4424.6%
Calcium 392.1% Iron 193%
*Based on a 2000 Calorie diet
Meanwhile, grind corned beef and Swiss cheese, using the medium blade of a food chopper.
Blend in sour cream and parsley.
Drain cabbage leaves and spoon about 5 table-spoonfuls of corned beef mixture onto center of each leaf.
Roll each leaf, tucking the ends in toward center.
Secure with wooden picks.
Heat butter in a skillet; add stuffed cabbage and cook about 2 minutes on each side, or until golden brown.
Add a mixture of the barbecue sauce and water; cover and simmer 30 minutes.