Corned beef and cabbage
This one-pot surprise is a variation of the Irish dish of bacon and cabbage, which was enjoyed on multiple occasions during my cooking internship in Ireland. I was curious to know that the Irish-Americans imitated their new Jewish neighbors and used cheap salted (corned) beef in place of their traditional tihi besan piece. As a result, another contribution was made to the American melting pot.
Its one-pot is firmly established with amazing stability and it feels like a great idea to adapt to a slow cooker.
1 large cabbage (or 2 medium heads)
3 cups corned beef (cooked)
3 cups potatoes (cooked cooked)
1 teaspoon dried leaf thyme (crushed)
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 chopped light cheddar cheese
Freshly chopped pepper (to taste)
Steps to create it
350 f from the heat oven.Separate the leaves from the cabbage. Place the leaves in a large cooking pot with a little water; Steam until the cover and leaves are somewhat thin and flexible
In a large bowl, combine the diced preserved corned beef with the potatoes, thyme, salt and pepper. Stir in the eggs.
Place a few balls of corned beef mixture in the shape of a small ball, placing the filling on the cabbage leaves depending on the size of the cabbage leaf you are filling.
Bald the sides, and roll up.
Place in a large baking dish or Dutch oven, bottom left. Repeat with the remaining corned beef mixture and cabbage leaves until all are used. If you have cabbage leaves, you can add them to the pot.
Tighten the beef broth on the cabbage, cover tightly and bake for about 30 to 40 minutes.
Meanwhile, make the sauce. In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until mixed and smooth.
Add milk and continue cooking, stirring.
Add the cheese and cook until melted. Add salt and pepper to taste.
Serve the cabbage roll with the cheese sauce.