Roast beef and cabbage rolls
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Leftover dead beef dinner makes a delicious stuffed cabbage. These cabbage rolls are served with a cheese sauce, or omit the cheese and serve with a simple thickened white sauce.
If you need a shortcut, use a creamy mushroom sauce made from condensed soup. Check out tips and variations of this sauce and other ideas.
What you’ll need
1 large headcheese or 2 medium heads 3 cups cubed corned beef 3 cups cubed baked potatoes 1 teaspoon dried thyme leaves , drunken dash black pepper 1/2 teaspoon salt 1 large egg, lightly beaten 1 cup beef broth 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup shredded light cheddar cheese salt and pepper, to taste
Preheat oven to 350 F Separate leaves from cabbage. Place leaves in large baking pans with a little water; cover and let leaves steam until slightly drained and pliable. In a large bowl, combine the potatoes, thyme, salt and pepper with the boneless beef. Stir in the egg. Shape the partially cooked pork mixture into small balls, depending on how much cabbage leaves you stuff. Place the stuffing into the cabbage leaves, tuck in the sides and pull up. Place in a large baking dish or Dutch oven, below the seam. Repeat with the rest of the dead beef mixture and cabbage leaves until all is used. If you have leftover cabbage, you can add them to the pot. Pour the beef broth into the sauce, cover tightly and cook for about 30 to 40 minutes. Meanwhile, make the gravy. In a saucepan over medium heat, melt 2 tablespoons butter. Stir in the flour until blended and smooth. Add the milk and continue cooking, stirring until thick. Add the cheese and cook until melted. Taste and add salt and pepper to taste. Serve the cabbage rolls with the cheese sauce. * The easiest way to separate the leaves from the cabbage rolls is to freeze the entire cabbage head overnight. Take it out and let it thaw the next day. The leaves will peel right off and they will be pliable enough to cook without boiling first. Quick mushroom soup – leave out the sauce ingredients (the last four ingredients) and make a condensed soup in a quick sauce. Take the preserved cream of mushroom (10 3/4 ounces) and mix it with 1/3 cup water, milk or light cream. If desired, add 1/2 cup shredded cheese. Substitute frozen chopped brussels sprouts (thawed) for the baked baked potatoes. Sauté about 1/2 cup finely chopped onions or onions and peppers and add stuffing. More Baked Beef Recipes Classic Boneless Beef Reuben Casserole with Crumb Topping Slow Cooker Boneless Beef and Cabbage Chowder Slow Cooker Boneless Beef and Cabbage Chowder More recipes for the slow cooker. Nutrition Facts (per serving) Calories 377 Total fat 21 g Saturated fat 11 g Saturated fat 7 g Cholesterol 163 mg Sodium 615 mg Carbohydrate 31 g Fiber 6 g Protein 19 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.) Tips and variations
