Cabbage Involtini and Corned Beef

with Stout Cream Sauce

Recipes provided and prepared by Chef Teal of the Mount Royal Market Deli

Cabbage Involtini (Stuffed Cabbage Rolls)

1 onion, diced

8 oz. bell pepper, sliced

1 oz. garlic, minced

1 Tbsp. thyme, chopped

1 Tbsp. rosemary, chopped

2 Tbsps. basil, chopped

1 tsp. crushed red pepper

3 Tbsps. Kerrygold Irish butter

7 oz. Kerrygold Irish aged cheddar, shredded

1 lb. tri-color baby potatoes, quartered

2 cups ricotta

2 cups crushed tomatoes

1 head cabbage, with 6 of the outer leaves removed

Note: Save leftovers from prepping (onion ends, thyme, rosemary, stems, bell pepper ends). These can be added to the cooking pot for the Corned Beef.

Carefully remove the outer 6 leaves from the head of cabbage and set aside. It’s okay if they tear, some cabbage heads are crisper than others. Dice up half of the remaining head of cabbage and set aside to add in the saute step. Remaining cabbage can be saved for future use.

Bring a pot of water to a boil and place leaves in water for 1-2 minutes until tender. Remove and place in a bowl of cold water. In a pan with 1 tablespoon of butter, saute all ingredients except tomatoes, ricotta, cheddar cheese and cabbage leaves until tender. Potatoes will start to smash together when the product is finished cooking. Let cool and stir in ricotta and cheddar cheese. Take the finished product and place it into the center of a cabbage leaf, form a tight package and roll up. Be sure to tuck in the sides. Place in a baking dish with tomatoes on bottom and on top of the rolls. Bake for 25 minutes at 325 degrees.

Set cabbage rolls aside on a new plate. Mix in 2 tablespoons of butter into the bottom of the baking dish with remaining tomatoes. Serve tomato sauce over cabbage rolls.

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