Corned Beef and Cabbage Potato Skillet#5FIX |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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#5FIX With top-notch corned beef from the market’s deli, and buttery mashed potatoes, this take on a traditional comfort food is a quick stuffed cabbage, without a long baking time, and just 5 easy -to-find ingredients. Tip: Blanch your cabbage in plenty of water. Ingredients:
1 head savoy cabbage |
1 (24 ounce) package simply potatoes traditional mashed potatoes |
8 slices first-cut deli corned beef (3/4 pound to 1 pound ) |
3/4 cup jarred horseradish mustard |
1 (12 ounce) bottle stout beer or 1 (12 ounce) bottle dark beer |
Directions:
1. Remove 12 largest leaves from cabbage. Reserve remainder for another use. Blanch in a large pot, 3-4 minutes until barely softened. Cut away any thick veins from stem end with a sharp knife. Place 8 largest leaves on counter. Use extra leaves to patch any spaces or tears. Spread with mashed potatoes, leaving 1/8 inch at edge. Place a slice of corned beef on potatoes.
2. Tuck in sides and roll up from stem end. Place seam-side down in a skillet sprayed with no-stick spray. Skillet should be large enough to hold rolls snugly in one layer. Secure with toothpicks .
3. Whisk 3/4 cup mustard with stout until smooth. Drizzle around cabbage rolls. Cover skillet and heat 2 minutes on medium-high heat, reduce heat to low and cook until piping hot, spooning sauce over rolls once or twice. Serve hot with sauce.
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