Corned Beef Cabbage Rolls - cooking recipe

Ingredients

1 can prepared corn beef hash
1 Tbsp. finely chopped onion
8 large cabbage leaves
2 Tbsp. butter
2 Tbsp. minced parsley

Preparation

Canned corned beef never has enough onion to give it good flavor, so add the onion and mix well.
Divide into 8 portions and shape into oblong rolls.
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.
Drain well, but reserve the liquid in which they are cooked.
Roll the corned beef rolls in them, tie with string or secure with toothpicks and arrange close together in a shallow, well-greased casserole.
Dot with butter and add about 1/2 cup of the cabbage liquid.
Bake 20 minutes in a moderate oven, 350\u00b0, basting 2 or 3 times.
Sprinkle with parsley before serving.
This serves 4.