Ingredients

  • 1 large head cabbage
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) corned beef hash
  • 1 cup canned spaghetti sauce, divided
  • 1/4 cup dry breadcrumbs
  • 1/3 cup chopped parsley


Directions

  1. Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.
  2. Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs, mix well. Cool slightly.
  3. Spoon about 1/4 cup of the corned-beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350F covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley.

Notes:

Wrap up the flavors of the Emerald Isle in these delicious corned beef and cabbage rolls. For convenience, stuff the cabbage leaves the night before, then just cook them in the oven for an easy St. Patrick’s Day dinner. Cooked in nutrient-rich spaghetti sauce, this main dish is an easy way to fit in more veggies! Nutrition information, based on using 1/3 head of cabbage in this recipe.


Recipe Yield: Servings: 6

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Nutritional Information Per Serving:

Calories: 210
Fat: 11 grams
Saturated Fat: 3.5 grams
Fiber: 3 grams
Sodium: 560 milligrams
Cholesterol: 25 milligrams
Protein: 9 grams
Carbohydrates: 20 grams


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