Corned Beef Cabbage Rolls

1. 1

   Canned corned beef never has enough onion to give it good flavor, so add the onion and mix well.

2. 2

   Divide into 8 portions and shape into oblong rolls.

3. 3

   Separate cabbage leaves from a head by cutting out the core and carefully working the big leaves off. Parboil them in slightly salted water just long enough to wilt slightly, about 2 minutes.

4. 4

   Drain well, but reserve the liquid in which they are cooked.

5. 5

   Roll the corned beef rolls in them, tie with string or secure with toothpicks and arrange close together in a shallow, well-greased casserole.

6. 6

   Dot with butter and add about 1/2 cup of the cabbage liquid.

7. 7

   Bake 20 minutes in a moderate oven, 350u00b0, basting 2 or 3 times.

8. 8

   Sprinkle with parsley before serving.

9. 9

   This serves 4.

* Per serving · 4 servings · Values may vary.