On St. Patrick’s Day, or any day you’re craving Irish fare, turn a traditional corned beef-and-cabbage dinner into rolls, with cabbage as the wrapper and corned beef, potatoes and carrots as the filling.
1-1/2 cups chopped leftover or deli corned beef (1/2 pound)
1/2 cup plain breadcrumbs
2 tablespoons chopped fresh parsley
Preheat oven to 375°; line rimmed baking pan with paper towel. In small saucepan, cook ale over medium heat 15 minutes or until reduced by half. Reduce heat to medium-low; whisk in cream, mustard, dill, caraway and pepper; cook 5 minutes or until slightly thickened. Makes about 1-1/2 cups.
Heat large saucepot of salted water to a boil over high heat; add cabbage leaves and cook 3 minutes or until softened. Remove cabbage with tongs to prepared pan; heat remaining water to a boil. Add potatoes and carrots; cook 5 minutes or until very tender, stirring occasionally. Drain vegetables.
In large bowl, lightly mash vegetables; stir in corned beef, breadcrumbs and parsley. Makes about 5 cups.
Place about 1/3 cup corned beef-potato filling in center of each cabbage leaf; fold sides of leaves over filling, then roll tightly to enclose filling completely. Place cabbage rolls, seam side down, in 8 x 11-inch baking dish; pour ale mixture over top. Cover dish tightly with aluminum foil; bake 45 minutes or until cabbage is very tender.