Luck O' the Irish Corned Beef Stuffed Cabbage

The Irish people are known for their absolutely delicious, hearty and simple one-dish meals. This recipe uses corned beef and cabbage to create such a delightful and delicious meal, that you'll know that you have finally received the 'Luck O' the Irish.

Corned Beef Stuffed Cabbage Ingredients:

1 large firm head of cabbage
1 lb. corned beef
2 slices of bacon, chopped
¼ cup chopped onions
1 small to medium potato - finely chopped or grated
2 tablespoons chopped fresh parsley
Bread crumbs

Corned Beef Stuffed Cabbage Instructions:

Rinse the brine from the corned beef. Put it in a kettle, cover with water and simmer and simmer until done. Take the meat from the pot of water, Drain, and set aside to cool.

While the corned beef is cooling, take your head of cabbage and trip the outer leaves and stem off. Place the cabbage in a large enough kettle to cover it with water. Cook at med. to med. high heat until it is almost tender. You still want if firm; not falling apart. When cabbage is done, drain the water, carefully lift the cabbage out and place upside - down on a towel or rack to drain.

While the cabbage is cooling, sauté the chopped bacon, over medium heat. Just as the bacon begins to brown, add the chopped onion, potatoes and parsley. Simmer until done; then take off the heat.

By this time the corned beef should be cool enough to handle. Place on cutting board and finely chop or shred, and place in a large mixing bowl. Add the bacon, onion, potatoes and parsley mixture. Set mixture aside.

Place the head of cooked cabbage in a round baking dish, with the stem side up. Scoop out the inside of the cabbage, making sure to leave about 1 ½ to 2 inches for the shell. Chop up the cabbage that was taken from the inside and add to the mixture in the bowl.

Now take this mixture and stuff the inside of the cabbage shell. Sprinkle bread crumbs over the top.

Heat this up in a 425˚ oven for about 10 minutes before serving.

Corned Beef Stuffed Cabbage Serving Tips:

My favorite way to serve this dish is with Cheese Sauce. I got the recipe from my mom years ago.

Cheese Sauce Ingredients:

3 tablespoons margarine
3 tablespoons flour
1 ¼ to 1 ½ cups milk
1 cup grated cheese - we like pepper jack
Salt and pepper to taste

Cheese Sauce Instructions:

In a small pan, melt the margarine. When melted, stir in the flour until blended the very slowly stir in the milk. When mixture is smooth and hot, reduce the heat and stir in the grated cheese. When it is the desired consistency, take off the heat, season and put in a serving container. A small gravy boat or pitcher works great, because each person at the table can put on desired amount.

If you are serving this dish for a festive meal, you can pour the cheese sauce over the entire head of cabbage after it comes out of the oven, and accent with sprigs of parsley. It creates a nice presentation.