Stuffed Cabbage Rolls
with Corned Beef

Ingredients:
Filling
1 lb finely chopped corned beef
1 big onion chopped
1 lb. cooked potatoes, firm waxy potatoes grated
2 eggs
1 tablespoon bread crumbs
1 teaspoon salt
1 teaspoon pepper

1 medium to large cabbage head
1 quart chicken Stock
1 teaspoon caraway
4 bay leaves

Sauce
1 14 oz can of Tomato sauce
Red wine
1 pint Sour cream
Salt
Pepper 1 14 oz can of Tomato sauce
Red wine
1 pint Sour cream
Salt
Pepper

Slurry:
1/ 2 cup Flour
1 cup water
mixed smooth

Directions:
1. Core the cabbage head
and plunge into boiling salted water for 5 minutes.

2. Lift out the cabbage head carefully and put into a colander and let cool for a few minutes. Pull off the blanched and soft leaves carefully, as many as you can. (a big Skimmer and hot pads is a good choice or stab it with a large meat fork and lift out.)

3. Core more of the cabbage and place back in the boiling water.
simmer another 5 minutes and repeat until you get all the leaves
peeled.

The Filling:

4. Fry the onion for 1 minute in a large skillet and then add the chopped corned beef and potatoes. Continue to cook for 3 minutes stirring often. Reserve to a large bowl and cool for 10 min. Add the egg, crumbs, salt and pepper to taste and mix.

5. Place 2 tablespoons of the meat mixture in a cabbage leaf.
Fold over the top, fold in the sides and roll up.

6. Place the cabbage roll seam down in Dutch oven or casserole dish. Repeat making 2 layers of rolls if in the Dutch oven.
Fill with the chicken stock, the caraway seed and bay leaf.
Chop up the remaining pieces of cabbage and sprinkle on the top.
Why waste it?

5. Simmer on the stove or bake in the oven for 1 and 1 / 2 hour to 2 hours.

Tomato Sour Cream Sauce
6. Bring the wine, tomato sauce and 3 cups of the stock off the cabbage rolls into a sauce pot and bring to a simmer.
Add half of the slurry in a steady stream while whipping smooth.
The sauce should be a little on the thick side as the sour cream will thin it down.

7. in a separate small bowl place one cup of the sauce, and then blend in the sour cream. In culinary terms this is called a “Liaison” as it sort of warms up the sour cream so it wont curdle when it hits the hot sauce.
Add this “liaison” to the sauce and blend in.

8. Place a layer of cabbage rolls in a serving dish and top with sauce.
Put a second layer of cabbage rolls in the serving dish and top with more sauce.