Corned Beef Stuffed Cabbage

106 27
User Rating

Corned Beef Stuffed Cabbage is an easy and delicious recipe that transforms St. Patrick's Day leftovers.

See Also

Corned Beef and Cabbage with a Twist

Five Ingredient Casserole Recipes

One Pot Pasta

  • 1/2 lb. cooked corned beef, diced
  • 1 cup cooked brown rice
  • 2 Tbsp. mustard
  • 1/8 tsp. pepper
  • 1 egg
  • 1 head cabbage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 28 oz. can tomato puree
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 tsp. sugar
  • dash white pepper

  • Prep Time: 35 minutes
  • Cook Time: 100 minutes

  • Total Time: 135 minutes
  • Yield: 8 servings

In large bowl, mix together cubed beef, rice, mustard, pepper, and egg.
Cut out core end of cabbage and remove 8 whole leaves. Soak the leaves in hot water until limp. Chop remaining cabbage and add to beef and rice mixture. Roll up 1/4 cup meat mixture in each cabbage leaf. Reserve any remaining meat mixture.

In large skillet, sauté onion in oil until tender. Add tomato puree, tomato paste, bay leaves, sugar, and pepper.

Simmer for 15 minutes, stirring frequently. Remove and discard bay leaves.

Place cabbage rolls in a Dutch oven or large casserole. Top with any remaining meat mixture. Pour tomato sauce over all. Cover and bake at 350 degrees for 80-90 minutes until cabbage is tender.

Subscribe to our newsletter
Sign up here to get the latest news, updates and special offers delivered directly to your inbox.
You can unsubscribe at any time
You might also like on "Health & Medical"

Leave A Reply

Your email address will not be published.