Irish Cabbage Rolls Recipes

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

IRISH CABBAGE ROLLS WITH GUINESS MUSTARD SAUCE

Steps:

• 1. In a large stock pot add diced potatoes, leeks, bouillon cube and cover with water 2 inches above potatoes. Cook on medium-high heat.
• 2. When water begins to boil add washed cabbage leaves and cover with a lid. Cook until cabbage leaves are tender. Remove and drain on paper towels.
• 3. While potatoes are cooking assemble sauce. In a small bowl combine mustard, mayonnaise, and Guiness. Stir until well combined.
• 4. When potatoes and leeks are tender. Drain liquid and pour into a mixing bowl. Add half of the Guiness mustard sauce and mix on high until creamy.
• 5. Add corned beef and fold into potato mixture until well combined. Add salt and pepper to taste.
• 6. To assemble cabbage rolls: Using 1/3 cup measure scoop potatoes and place on end of cabbage leaf. Roll cabbage leaf "burrito style" and place seam side down in baking dish. Repeat until all rolls have been completed.
• 7. Bake at 350 until heated through. To the remaining sauce add a tablespoon at a time additional Guiness until the sauce reaches desired consistency. Serve with sauce poured over cabbage rolls.
• 8. Any left over sauce makes an amazing dip for veggies, fries, chips etc. I've even used it in place of salad dressing.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

IRISH CABBAGE ROLLS

Steps:

• Preheat oven to 350°F.
• Place corned beef in a food processor and chop finely, remove.
• Add onion and celery and finely chop.
• In a bowl, combine egg, rice and mustard.
• Mix in corned beef, onion, and celery.
• Place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
• Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
• Cover tightly and bake 1 1/2 hours.
• Remove from oven and pour out 1 cup of liquid.
• Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
• Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
• Pour over cabbage rolls and serve with additional mustard.

IRISH HERITAGE CABBAGE

Steps:

• Preheat your oven's broiler.
• Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
• Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

IRISH EGG ROLLS

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
• Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.