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Corned Beef Stuffed Cabbage Rolls Recipe

A great dish to prepare for St.Patty’s Day!

Makes: 5 servings

Prep: 15 min

Cook: 4-6 hours

Ingredients:-

Corned beef – 3.5 lbs.

Onion (sliced) – 1

Lemon -1

Coffee – ¼ cup

White wine – ¼ cup

Bacon fat – 1 tablespoon

Brown mustard – 1 tablespoon

Erythritol – 1 tablespoon

Kosher salt – 2 teaspoon

Worcestershire sauce – 2 teaspoon

Peppercorns – 1 teaspoon

Red pepper flakes – ½ teaspoon

Mustard seeds – 1 teaspoon

Cloves – ¼ teaspoon

Allspice – ¼ teaspoon

Bay leaf (crushed) – 1

Savoy cabbage leaves – 15

Directions:-

  1. Mix together the beef, spices and the liquids to the slow cooker.
  2. Cook on low for 6 hours.
  3. Bring a pot of water to boil and add the cabbage and onion to it, leaving to boil for 2-3 minutes.
  4. Transfer the cabbage leaves into ice-cold water for 3-4 minutes. Dry the leaves.
  5. Slice the meat and stuff it into the cabbage, rolling it up.
  6. Serve with a squeeze of lemon.

Nutrition Information per serving: 478 Cal, 25 g total fat, 3.8 g net. carb., 34.2 g protein.

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