You can change up the traditional St. Patrick's Day dish by making these Corned Beef and Cabbage Rolls. They are baked until they are golden brown and filled with tasty corned beef, sauerkraut, and Swiss cheese. Adding a drizzle of Thousand Island dressing to these tasty rolls makes them more creamy and tangy.
Ingredients: 8 large cabbage leaves. 1 pound corned beef, thinly sliced. 1 cup sauerkraut, drained. 1 cup Swiss cheese, shredded. 1/2 cup Thousand Island dressing. Salt and pepper to taste. 1/4 cup butter, melted.
Instructions: Bring a large pot of water to a boil. Carefully place the cabbage leaves in the boiling water for 2-3 minutes, or until they become pliable. Remove and drain. Preheat your oven to 350F 175C. Lay out each cabbage leaf and place some corned beef, sauerkraut, and Swiss cheese in the center of each leaf. Drizzle some Thousand Island dressing over the filling, and season with salt and pepper to taste. Fold the sides of the cabbage leaf in and roll it up, securing it with a toothpick if needed. Place the cabbage rolls seam-side down in a baking dish. Pour the melted butter over the rolls. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the rolls are heated through and the cheese is melted. Remove from the oven and serve hot. Enjoy your delicious Corned Beef and Cabbage Rolls!
Prep Time: 15 minutes
Cook Time: 30 minutes
alexis
