Lucky Cabbage Rolls

2 Jan

We need all of the luck we can get, so we had to have some corned beef and cabbage on New Years day! We were spending the evening at my sister-in-law’s house, so I wanted to bring a side dish that incorporated both. I found several different recipes incorporating both recipes, got some inspiration and decided to wing it on my own and make up my own dish. With the help of my partner in crime (Ryder) we decided to call this dish Lucky Cabbage Rolls.

Since we decided to do this around noon and needed to leave by 3:30, I was not going to be able to cook the corned beef in the oven, or in a pot. So I hurried over to my father-in-laws house, borrowed his pressure cooker (along with a quick lesson on how to use one) and threw the corned beef in. In the oven or stove top in water, the size of brisket I had should have taken 3 hours.  I put the brisket in the pressure cooker, with the seasonings provided, covered with water. Covered the pressure cooker, brought to a boil until steam was coming out. Once the steam had arrived, I covered the pressure release valve and turned it down to low. I cooked it on low for 45 minutes. Allowed it to cool for about 10 minutes. When I took the corned beef out, I was totally impressed with how tender it was, falling apart as I removed it. I will be needing to buy a pressure cooker! I have never typed out my own recipe so please be patient with how unorganized it may be!

Lucky Cabbage Rolls with Mustard cheese sauce

5 potatoes

4 carrots

1 whole onion

2-3 lbs corned beef brisket (cooked till tender and shredded finely)

1 tbsp horseradish

1/2 stick butter

salt

pepper

1 tsp garlic powder

1 large head of cabbage

1/4 cup of reserved water from cooking corned beef

In a large pot, boil carrots, potatoes and onion until mashable. Drain and add butter, horseradish, salt and pepper to taste. Stir until all ingredients are combined, it doesn’t have to be completly smooth like mashed potatoes, but more like smashed potatoes. Add shredded corned beef. Set aside to cool. Preheat oven to 350 degrees.

Boil pot of water large enough to submerge head of cabbage. Take a paring knife and cut around the core of the cabbage, making the peeling process easier. Submerge head of cabbage in boiling water. Leave until the outer layers of leaves are soft and peelable. Peel off as many layers that are cooked, then resubmerge cabbage head to cook the next layers of leaved. Repeat until all are removed.

Pour the reserved water from the corned beef into a large baking dish.

Take a cabbage leaf, cut a triangle area out of the hard stem at bottom of leaf. Take a spoonful of potatoe and beef mixture and place at bottom of leaf, fold sides in and roll like an eggroll. Place seam side down in baking dish. Repeat until finished. You qill probably need to stack to rolls, which is fine. Cover with foil.

Place in preheated ovenfor 45 mins.

While they are baking you can start the cheese sauce.

Mustard cheese sauce

4tbsp flour

4tbsb butter

1 cup cheddar cheese

1.75 cups milk

2 tbsp whole grain mustard

salt and pepper to taste

Melt butter in saucepan, remove from heat, and stir in flour. Return to heat and slowly pour in milk, allow to heat all the way through, and cheese, mustard and s/p. Cook on low heat untill thickened, and cheese is melted.

After cabbage rolls are finished cooking, pour cheese sauce on, and serve!

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