Corned Beef and Cabbage Rolls

I love a good 1st over dinner with what's ever left in the refrigerator. Now I know today is Friday and it's Lent however plus Passover starts at sun down.  I love this recipe and I couldn't wait to share it with you plus with the holidays coming I thought some of my Jewish friends might have some left over brisket too so here we go. As you know we just finished Saint Patrick's Day a week or so ago and yes I did create this recipe on March 18, 2012 but I had so many great recipes to present to you. Somehow this got lost in the shuffle. 

Corned Beef and Cabbage Rolls Ingredients

2 cups of Corned Beef or Beef Brisket

1 medium sized onion chopped 

3 Cloves of garlic.

1 32 oz Can of Marinara Sauce 1 Cup for Meat mixture rest for sauce

1 1/2 cups water

 1 cup uncooked rice 

1 cup Brown Sugar 1/2 cup for Sauce 1/2 cup for meat.

The juice from 1 lemon

Cooking Spray

1 head of cabbage that has been frozen overnight in freezer.

Equipment

1 13 x9 pan

1 cookie sheet

1 sheet of aluminum foil 

 Take 2 cups of Corned Beef  or brisket and chop up.

 Chop One Medium Sized Onion about 1 cup

 Take  3 Cloves of garlic and grate.

 Add 1 cup Red Sauce I used Marinara

1 1/2 cups water + 1 cup uncooked rice

 add 1/2 cup of brown sugar

 Stir Together

Ad the Juice from 1 lemon and 1/2 cup brown sugar.

 Take Cabbage and core and place in warm water to wilt and defrost.

 Place meat in center and fold on both sides then role like a burrito

 Line up side by side then place in 13 x9 pan until full then pour red sauce on.  Place covered in foil in refrigerator overnight and cook the following day

 Bake uncovered at 350 degrees  for 50 minutes.

Enjoy and have a Happy Passover to my Jewish friends and family.


Sheila Fretz-