Corned Beef and Cabbage Potato Skillet#5FIX

1. 1

   Remove 12 largest leaves from cabbage.

2. 2

   Reserve remainder for another use.

3. 3

   Blanch in a large pot, 3-4 minutes until barely softened.

4. 4

   Cut away any thick veins from stem end with a sharp knife.

5. 5

   Place 8 largest leaves on counter.

6. 6

   Use extra leaves to patch any spaces or tears.

7. 7

   Spread with mashed potatoes, leaving 1/8 inch at edge.

8. 8

   Place a slice of corned beef on potatoes.

9. 9

   Tuck in sides and roll up from stem end.

10. 10

    Place seam-side down in a skillet sprayed with no-stick spray.

11. 11

    Skillet should be large enough to hold rolls snugly in one layer.

12. 12

    Secure with toothpicks .

13. 13

    Whisk 3/4 cup mustard with stout until smooth.

14. 14

    Drizzle around cabbage rolls.

15. 15

    Cover skillet and heat 2 minutes on medium-high heat, reduce heat to low and cook until piping hot, spooning sauce over rolls once or twice.

16. 16

    Serve hot with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.