Corned Beef 'N' Cabbage Recipe
Ingredients
| Cabbage leaves | 8 Large | |
| Corned beef | 1/2 Pound | |
| Swiss Cheese | 1/4 Pound | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 1/2 cup commercial barbecue sauce | ||
| Water | 1/2 Cup (16 tbs) | |
Directions
Cook cabbage leaves in boiling salted water about 5 minutes, or until tender.
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.
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.
Chef
