Irish Cabbage Rolls
Like most people, I get tired of eating the same thing all the time. Sometimes you only need to change up the presentation of a recipe to make it new to eat again. I decided to do this with 2 of my recipes: cabbage rolls and corned beef with cabbage.
I was very happy with the results the first time. It came out great and the neat little package of corned beef, carrot and onion is adorable and less messy. I started out with my crockpot version of corned beef and cabbage. You can get the recipe HERE.
This is a perfect Saint Patricks day dinner. Add some soda bread and open another bottle of Guinness Beer for the perfect Irish dinner!
Irish Cabbage Rolls Recipe
about 3 pounds corned beef
1 Guinness Extra Stout Beer
1 head of cabbage
1 spanish onion
3 pounds red potatoes
Pour the little seasoning pack from the corned beef over the beef. Pour the beer in the crockpot and add the seasoned meat. Add 16 ounces of water. Cook for about 3 hours or until the corned beef is tender. Cut potatoes in half and toss in the liquid that is left from the meat.
Remove the corned beef to cool. Separate and wash whole leaves from the cabbage head. Cut the corned beef, carrots, and onions into pieces.
Fill each leaf with a piece of meat, carrot, and onion. Roll closed tucking in the sides and place the opening on the bottom.
Place the rolls in the crockpot and cook for an additional 2-3 hours or until the rolls are tender when poked with a fork. Serve hot and enjoy!