Corned Beef Cabbage Spring Roll Recipe 435

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.

CORNED-BEEF-AND-CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
• Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
• Toss the corned beef with the mustard in a small bowl.
• Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

CORNED BEEF & CABBAGE SPRING ROLL RECIPE - (4.3/5)

Steps:

• Sauté the minced onion in olive oil over a medium flame until translucent, about 5 minutes. Set aside. Place cooked cabbage or sauerkraut in a lint-free dishcloth and wring out any remaining water or brine. Place cabbage or sauerkraut in large mixing bowl. Add pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside. Soak one spring roll wrapper in hot water. Use tongs to remove wrapper. Place on prep area. Wrapper may stick so a lint-free cloth may be used under wrapper. Ingredients should be added 1-inch from the edge closest to the preparer. Add 6 slices of corned beef and then cabbage from the left to right side of the spring roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining spring roll wrappers. Heat the oil to 375°F. Fry spring rolls until golden brown and drain on paper towels. Cut in half. Serve hot with a side of Thousand Island dressing.

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.