I featured the cupcakes first for a few reasons. For one, who doesn’t eat dessert first? Secondly, I literally ate & made the cupcakes before dinner on Wednesday. Because of the cooking show, we didn’t end up eating dinner until like 9:30 pm. Whoops! This could be why I was so incredibly bloaty yesterday (sorry, TMI). But you know what? So worth it. I’m the world’s biggest cabbage fan (yes, I’m a weird vegetable person) and I especially love it boiled. You know the weirdest part? I’m not even Irish, I just love cabbage! Mix boiled cabbage, corn beef (holy, fatty yum), some onion/celery/rice and spicy mustard and I’m one happy non-Irish foodie.
Aren’t these just the prettiest things you ever did see? I know, I just called a vegetable pretty, my addiction might have gotten worse. Either way, this is a more non-traditional way to enjoy your corn beef and cabbage on St. Pats (or any day, really!) Plus, this recipe is completely gluten free so you can share with your friends with wheat allergies or family members with Celiac!
Disclaimer: If you have a gluten allergy, it’s always safe to check all ingredients before you use them!
Corn Beef Stuffed Cabbage
What You’ll Need:
- 1 pound of cooked corn beef
- Green cabbage, blanched
- 1 cup of cooked rice
- 1 egg
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 1 tablespoon of gluten free spicy mustard
- 1 cup of Swanson’s beef broth
How to Make Them:
- Dice onion, celery and corn beef into small pieces and mix together.
- In another bowl mix the rice, mustard and egg together. Once mixed, add to the corn beef and veggies.
- Carefully spoon a tablespoon (or more/less depending on leaf size) of mixture into the blanched cabbage leaf. Roll up and tuck in sides, placing the cabbage roll face down on a sprayed cooking sheet.
- Once all rolls are on the pan, pour beef broth generously over them. Bake at 350 for 45-60 minutes, or until browned and soft. Add additional mustard (I love spicy mustard so I loaded it on) and enjoy!
Nutritional Information per roll: 520 calories, 14 grams of fat, 35 grams of protein and 17 grams of fiber!