Stuffed Cabbage Rolls Ingredients: 1 medium to large cabbage head Slurry: Directions: 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. 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. 6. Place the cabbage roll seam down in Dutch oven or casserole dish. Repeat making 2 layers of rolls if in the Dutch oven. 5. Simmer on the stove or bake in the oven for 1 and 1 / 2 hour to 2 hours. Tomato Sour Cream Sauce 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. 8. Place a layer of cabbage rolls in a serving dish and top with sauce. |