| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Crook1 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Irish whiskey |
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsley ground black pepper |
| 6 | Large; blanched green | |
| ; cabbage leaves |
INSTRUCTIONS
In a large saute pan, heat olive oil over medium heat. Add garlic & heat for 30 seconds. Add onion, red pepper, potato & sliced mushrooms. Cook for 1 minute. Add corned beef & chili powder. Combine ingredients. Pull pan away from heat & carefully flame with Irish whiskey. When flame goes out, add cilantro, salt & pepper. Combine & turn off heat. Add the Ragu Spicy Cheddar & Tomato Pasta Sauce and combine. Spread out the prepared green cabbage leaves & divide filling onto the 6 leaves. Fold over sides of the leaves & roll from the stemside up to form an egg roll shape. Place stuffed cabbage in an 8x8inch glass baking dish, seamside down. Cover with foil wrap & place in a preheated 350degree oven. Bake 20 minutes. Heat remaining half jar of Ragu Spicy Cheddar & Tomato Pasta Sauce in a sauce pan. Place Clever Ragu's Blarney Stone Cabbage on warm plates & lace with warm cheese sauce. Enjoy! Serves 6 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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