Living Well Recipes: St. Patrick's Stuffed Cabbage Rolls

Living Well Recipes: St. Patrick's Stuffed Cabbage Rolls

Chef Mark is turning the traditional Irish dish of corned beef and cabbage inside out!
"St. Patrick's Day Corn Beef Stuffed Cabbage Rolls"
By Chef Mark Shoopman of Lutheran Hillside Village.

1 each Corn beef brisket
To taste Sea salt   
To taste Freshly ground black pepper
2 pounds Red potatoes, boiled and diced
2 large Fresh carrots, peeled and diced
2 teaspoons Flat leaf parsley, finely chopped
As needed Panko bread crumbs
pound Gorgonzola cheese, crumbled
As needed Reserved liquid broth from the corn beef
cup Fresh chives, snipped

Cook the corn beef until fork tender. Its okay to cook longer as it will need to be shredded for this recipe.
Step 1. Peel the carrots and parboil them just until al dente.
Step 2.    Boil the potatoes until done, chill slightly and dice into bite size cubes.
Step 3.    Remove the cooked corn beef from the liquid and allow resting for a few minutes. Using caution, trim away most of the outer fat and discard. Working in batches, pull the corn beef into shreds much like you would do for BBQ pork. Place into a pan and add some of the cooking liquid to keep moist.
Step 4.    In a pot of boiling water, add the cabbage leaves and allow cooking for about two minutes until soft and pliable. Remove from the pot and run under cold water to cool.
Step 5. In a large pot over medium- high heat, add the carrots, potatoes and the reserved cooking liquid. Cook until hot and then add the corn beef. Stir until combined, season with the salt and pepper and then remove from the heat and fold in the breadcrumbs until the mixture is tight and can be formed by hand.
Step 6.    On a flat surface, lay out the cabbage leaves and spoon some of the corn beef mixture across the middle. Sprinkle the top with gorgonzola cheese. Fold in the sides and roll up tightly, being careful not to tear them from the bottom to the top. Place into a lightly greased pan and place into a preheated oven at 350 degrees until heated through, approximately 5 minutes.
Remove from the oven and let rest for 1 minute. Carefully place onto a heated dinner plate, drizzle with the creamy horseradish sauce and garnish with the snipped chives.

Creamy Horseradish Sauce
1 cup Sour cream
1/4 cup Fresh horseradish, grated
1 tablespoon Dijon mustard
1/2 teaspoon Sea salt
1/4 teaspoon Fresh ground black pepper
1 teaspoon White wine vinegar
each Fresh squeezed juice of a lemon

Whisk all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator and chill for at least 2 hours or overnight to allow flavors to fully develop. Serve chilled.

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