Corned Beef And Cabbage Roll Appetizers Recipes

CORNED BEEF AND CABBAGE ROLLS

Steps:

• Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
• Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
• With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
• Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
• Cut out the tough stem (vein) from each cabbage leaf. Set aside.
• Grate the remaining cabbage and lightly steam and set aside.
• In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
• Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
• Fill the remaining cabbage leaves the same way.
• Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
• Bake 350 degrees for at least 45 minutes or until everything is hot.

QUICK CORNED BEEF AND CABBAGE ROLLS

Steps:

• Lightly oil a 9" x 13" pan.
• Divide the corned beef hash into 12 equal portions.
• Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish.
• Repeat with the rest of the cabbage leaves.
• Pour one can of chicken or vegetable broth over the cabbage rolls.
• Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.).
• Cover tightly with aluminium foil.
• Bake in a 350 degree oven for one hour until everything is very hot.
• The prep time does not include the time for parboiling the cabbage leaves.

CANNED CORNED BEEF AND CABBAGE

Steps:

• Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
• Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

CORNED BEEF JERKY

Steps:

• Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
• Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
• Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
• Place strips on the trays of a dehydrator making sure not to overcrowd.
• Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
• Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

CORNED BEEF AND CABBAGE EGG ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.
• Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
• Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.
• Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
• Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.
• Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.