Corned Beef Stuffed Cabbage Recipe- A Twist on a St. Patty’s Day Classic

Its St. Patrick’s Day season! I can honestly say I don’t cook Irish style dishes too often in my house. But once a year I feel it is a MUST to have the traditional Corned Beef and Cabbage. The only thing wrong with this dish is, it’s a little boring.  I started to think how I could liven this dish up and still keep all the traditional components. And then I had an epiphany! I had been craving my great grandmother’s recipe for stuffed cabbage. It’s a traditional Polish dish that my family has passed down and it has become more of a special occasion meal. I thought… what if I swapped out the usual ground beef filling for corned beef and changed the usual tomato sauce to a vegetable stock?

I decided to try out this fusion dish knowing that it could be a total flop, but hoping for the best. To my surprise the combination totally worked! I was able to infuse the vegetable stock with the flavors we associate with our St. Patty’s Day meal like clove, thyme, and mustard. The other great part is that your side of vegetables, carrots and onions, cook right along with the cabbage for a total one pot dinner.

If you are looking for a new twist on a classic this recipe is perfect. There are a small handful of steps but don’t be intimidated it is a very easy recipe, even for a first timer.

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…all for the love of the dish.

Missy

Corned Beef Stuffed Cabbage Recipe- A Twist on a St. Patty’s Day Classic

Prep Time: 40 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 50 minutes

Yield: 4-6 servings

Ingredients

  • 1 to 1 ¼ lb of raw corned beef (including the spice packet it comes with)
  • 1 head of cabbage
  • 1 cup of cooked white rice (make ahead of time based on box instructions and let cool in fridge for at least an hour)
  • 25 oz of vegetable stock (approx.)
  • 1 medium onion
  • 10-15 baby carrots halved
  • 2 bay leaves
  • ½ teaspoon whole cloves
  • ½ teaspoon mustard seed
  • salt & pepper

Instructions

  1. Tools Needed-Food processor
  2. Bring a large pot of water to boil. Meanwhile, remove all large outer green leaves from your head of cabbage. Cut the bottom core off of the head. Once the water is boiling, place the whole head of cabbage into the pot. Let the cabbage cook for 4-5 minutes and then turn off the stovetop and let cabbage continue to soak for another 3-4 minutes. Leaves should be slightly soft and flexible now, but not too soft.
  3. Drain the cabbage into a colander until cool enough for handling.
  4. Once cooled remove any very bright green outer leaves. Use these (3 or 4 should do) to cover the bottom of a large stock pot.
  5. Remove the rest of the leaves and let them dry out on paper towels.
  6. Cut your raw corned beef into large cubes and place on a baking sheet. Put in your freezer for 15 to 20 minutes to cool down (this trick allows the meat to be ground up without tearing and getting stuck in your food processor).
  7. Once cooled, working in 2 batches, place meat and contents of spice packet in food processor and pulse until meat is fully ground.
  8. Take the ground meat and put it in a mixing bowl. Add cooked rice, salt and pepper to taste to the mixture.
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