Corned Beef Cabbage Rolls with Thousand Island Sauce Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Corned Beef Cabbage Rolls with Thousand Island Sauce

Keywords: Beef

Added: March 25, 2016

YIELD: 6

ROLLS

1 lb Hillshire Farm® Corned Beef Brisket (926040), chopped

1 lb Cream Cheese (903710)

4 cups Shredded Swiss Cheese (903768)

1 each Capital City Jumbo Green Cabbage (360140) 

1. Mix corned beef, cream cheese and Swiss cheese together for filling. Set aside.

2. For cabbage leaves, core and boil cabbage, either pulling off outer leaves before or after boiling. Any way you do it, cook until leaves are tender but not mushy. You’ll need 12 of the large outer leaves for this recipe.

3. Starting at the core end of each cabbage leaf, lay filling across (approximately 4 oz for each roll). Start rolling, then fold in sides to seal and finish rolling.

4. The rolls can be made a day ahead. To heat/reheat before service, steam, bake in a pan with a little water or heat and hold in steam table for approximately 30 minutes.

5. Top cabbage rolls with Sauce before serving.

6. Serve with a side salad.

SAUCE

12 oz Classic Gourmet® Select Supreme Thousand Island Dressing (630150)

8 oz Cream Cheese (903710)

1. Mix ingredients together.

2. Add pickle juice or milk if you want a thinner sauce.

3. Heat.


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