| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chicago |
Beef, Sandwich, Breads, Cabbage, Cheese |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Softened butter |
| 1 |
c |
Green cabbage; coarsely chopped |
| 1 |
lg |
Onion; coarsely chopped |
| 1/4 |
ts |
Each: dill weed; salt, pepper |
| 1 |
|
Round loaf bread; 1 to 1 1/2 lbs., Irish soda bread or sour dough bread |
| 6 |
|
Fresh spinach leaves; about |
| 8 |
sl |
Swiss cheese; (8 to 10) |
| 3/4 |
lb |
Thinly sliced corned beef |
| 1/4 |
c |
(1/2 stick) butter; melted |
|
|
Stone ground or country mustard; optional |
INSTRUCTIONS
1. Heat 1 tablespoon of the butter in skillet over medium heat. Add cabbage
and onion. Saute, just until crisp-tender, about 10 minutes. Stir in dill,
salt and pepper. Cool slightly.
2. Heat oven to 350 degrees. Cut small slice horizontally from top of
bread; reserve this slice. Hollow out bread to make 1/2-inch thick shell.
Spread inside of bread shell and reserved top slice with remaining 3
tablespoons of softened butter.
3. Arrange spinach leaves, overlapping to completely cover inside of bread
shell.
4. Arrange half of the cheese over spinach, trimming cheese to fit. Spoon
cabbage-onion mixture over cheese. Lay corned beef slices over cabbage
mixture. End with remaining cheese slices. Top with reserved bread slice.
5. Brush outside of bread with melted butter. Wrap assembled stuffed bread
in heavy-duty aluminum foil, leaving top slightly open to allow heat to
escape while bread heats in oven.
6. Put foil-wrapped bread on cookie sheet and bake in oven just to heat
through, about 30 minutes. Remove, unwrap, cut into wedges. Serve with
mustard.
NOTES : Yield: Four servings Preparation time: 30 minutes Cooking time: 40
minute
Recipe by: Copyright Chicago Tribune 1989
Posted to MC-Recipe Digest V1 #1014 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 15, 1998
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