Galway Stacks Recipe
Ingredients
| 1/2 medium-size head of cabbage, trimmed and finely shredded | ||
| Red peppers | 1 Can (10oz), chopped | |
| 1 medium-size onion, chopped fine | ||
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 4 poppy seed rolls | ||
| Butter/Margarine | 4 Tablespoon | |
| Beef package | 2 | |
Directions
1 Place cabbage, chili peppers and onion in a medium-size bowl.
2 Combine vinegar, vegetable oil, sugar, salt and pepper in a cup; stir until sugar dissolves. Pour over cabbage mixture; toss lightly to mix. Let stand, stirring often, at least 1 hour to season; drain well.
3 Split rolls; spread with butter or margarine. Place about 1/4 cup of the cabbage mixture on each slice of corned beef; roll up tightly, jelly-roll fashion. Place 3 meat rolls on bottom half of each buttered roll; cover with remaining half.
2 Combine vinegar, vegetable oil, sugar, salt and pepper in a cup; stir until sugar dissolves. Pour over cabbage mixture; toss lightly to mix. Let stand, stirring often, at least 1 hour to season; drain well.
3 Split rolls; spread with butter or margarine. Place about 1/4 cup of the cabbage mixture on each slice of corned beef; roll up tightly, jelly-roll fashion. Place 3 meat rolls on bottom half of each buttered roll; cover with remaining half.
Chef
