C – I’ve never had corn beef and cabbage before.
Luke was really surprised. “Really?” He said. “So what do you think?” My first thought was it was just corned beef and cabbage. I didn’t like it or dislike it. At first, it had a simple taste. But, as I started thinking about it, I started to like it more and more. Also, it was more complex than I originally thought it was.
It’s actually a great Winter dish. This being the last week of Winter, why not go out with a nice simple dish like this.
These little cigars, roll-ups, appetizers … or whatever you call them … were great. Winter, to me, is known for not having many green vegetables and lots of meat and root vegetables. This was exactly what this appetizer was. A cabbage leaf filled with a slice of meat, some mustard and a thin slice of roasted potato.
Simple yet complex at the same time. The cabbage is sweet because it’s cooked and softened with the corn beef liquid.
The meat is salty, but balances out nicely with the spicy and tart mustard. Also, the roasted potato fills you up quite nicely. I was surprised I was getting full after eating my third “cigar.”
| Corned Beef Cigars with Red Potatoes, Mustard and Cabbage |
- 5 cabbage leaves, cut into 3-inch by 6-inch rectangles
- Corn beef liquid or chicken stock
- 1 Tbsp butter
- 1 red potato, sliced ¼ inch thick
- Salt and pepper
- 2 tablespoons mustard
- 5 – ¼-inch-thick slices of cooked corn beef, ½ inch by 2 inch strips
- Preheat oven to 350 degrees
- In a oven proof saute pan, melt butter and add sliced potatoes on a single layer. Place in oven and cook until both sides are golden brown. About 15-20 minutes.
- Cut potatoes to similar size as corn beef – ½ inch to 2 inch strips
- In a medium pot, heat corn beef liquid or chicken stock until it comes to a boil.
- Add in cabbage leaves. Cook until softened. About 2 minutes. Remove from pot and set leaf each individually on a large cutting board.
- Place a slice of corn beef on the left side of each cabbage width-wise.
- Spread mustard across one side of the potato and lay it on top of the meat.
- Starting from the left side with the meat and potatoes roll up cabbage leaf and roll up tightly to the other side. Repeat for the remain four.
- Trim off the sides to make all look even and uniform.
- Serve on a nice platter.
- Enjoy!
It’s interesting that being mindful allows you to appreciate something so simple and yet complex at the same time.
Thanks, Luke, for introducing me to a new culture’s cuisine and a new dish.