Corned Beef Cabbage Rolls

• Gluten free

• Meat

  • 1 lb Corned beef brisket

• Produce

  • 2 Carrots, large
  • 2 Parsnips
  • 2 Russett potatoes
  • 1 head Savoy cabbage

• Baking & Spices

  • 1 Salt

• Dairy

  • 2 tbsp Butter

Found on homemadeinterest.com

Description

Ingredients

• 1 lb. Corned Beef Brisket (with seasoning packet)
• 2 large Carrots
• 2 Parsnips
• 2 Russett Potatoes
• 1 head Savoy Cabbage
• 2 Tbsp Butter
• salt

Directions

• Place corned beef and spice packet in a large pot filled with water.
• Bring water to a boil and then turn the heat down to simmer for 4 hours.
• Once meat is fork tender drain water and shred meat.
• In another large pot boil carrots, parsnips, and potatoes until they are soft.
• Drain water from pot and roughly mash the vegetable together. Add butter and salt to taste.
• Peel leaves from the head of cabbage and steam them for 2-3 minutes until they are just beginning to get tender.
• Lay each leaf out and pat it dry before adding a layer of mash and a layer of corned beef.
• Roll the leaf up like a small burrito.
• Preheat oven to 400°F
• Spread extra mash in the bottom of a casserole dish and place cabbage rolls on top of it. Fill any space around the edges with more mash if you have it.
• Bake in the oven for 20 minutes, until everything is warmed through.
• Enjoy!