Kids love these things. I have also seen recipes that use egg roll wrappers to wrap up similar ingredients and then deep fry, but I’m trying to keep it healthy here… This a pretty quick and easy one dish dinner.
1 head green cabbage
1 lb cooked corned beef, chopped
1 small onion, chopped
1-2 garlic cloves, minced or pressed
1 lb potatoes, peeled, boiled and mashed
2-3 T olive oil
2 T chopped parsley
1 cup cooking liquid reserved from cabbage leaves
1/2 cup shredded Swiss cheese
Remove 8 of the outer leaves of the cabbage for the rolls. Bring enough water to cover the cabbage leaves to a boil in a medium stock pan. Place the cabbage leaves in, one at a time, and boil for about 2 to 3 minutes you do not want them to be completely soft so that they hold up when you are working with them. Remove and place the leaves on paper towels or a wire rack separately so that they can drain.
Chop any remaining cabbage and saute with onion and garlic in a tablespoon of olive oil. Once onions and cabbage are soft, combine with mashed potatoes, chopped corned beef and parsley to create the filling.
Preheat the oven to 350. Grease a 9×12 baking dish with a little olive oil and then apply a small amount of oil to each cabbage leaf. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. For each cabbage leaf, add about 1/2 cup of the corned beef filling. Begin by folding in the sides of the leaf then folding end to end like a burrito. Place seam side down in the pan. Add the reserved cooking liquid and top with shredded Swiss cheese. Cover with foil and bake for 45 minutes.
Serve with mustard or Thousand Island dressing.