| 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
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