Corned Beef & Potato Cabbage Rolls
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Corned Beef & Potato Cabbage Rolls

Prep: 35 minutes
Bake: 45 minutes • Serves: 6

2 cups Irish-style ale such as Smithwick’s™
1/2 cup heavy cream
3 tablespoons stone ground mustard
2 tablespoons chopped fresh dill
1/2 tablespoon caraway seeds
1/2 teaspoon fresh ground black pepper
12 large green cabbage leaves, trimmed
2 cups refrigerated diced potatoes with onion
1-1/2 cups shredded carrots
1-1/2 cups chopped leftover or deli corned beef (½ pound)
1/2 cup plain breadcrumbs
2 tablespoons chopped fresh parsley

1.Preheat oven to 375°; line rimmed baking pan with paper towel. In small saucepan, cook ale over medium heat 15 minutes or until reduced by half. Reduce heat to medium-low; whisk in cream, mustard, dill, caraway and pepper. Cook 5 minutes or until slightly thickened. Makes about 1-1/2 cups.

2.Heat large saucepot of salted water to a boil over high heat; add cabbage leaves and cook 3 minutes or until softened. Remove cabbage with tongs to prepared pan; heat remaining water to a boil. Add potatoes and carrots; cook 5 minutes or until very tender, stirring occasionally. Drain vegetables.

3.In large bowl, gently mash vegetables; stir in corned beef, breadcrumbs and parsley. Makes about 5 cups.

4.Place about 1/3 cup corned beef-potato filling in center of each cabbage leaf; fold sides of leaves over filling, then roll tightly to enclose filling completely. Place cabbage rolls, seam side down, in 8 x 11-inch baking dish; pour ale mixture over top. Cover dish tightly with aluminum foil; bake 45 minutes or until cabbage is very tender.

Approximate nutritional values per serving (2 rolls):
300 Calories, 15g Fat (7g Saturated), 60mg Cholesterol,
777mg Sodium, 26g Carbohydrates, 3g Fiber, 11g Protein