Corned Beef Cabbage Rolls

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

1. Canned corned beef never has enough onion to give it good flavor, so add the onion and mix well.
2. Divide into 8 portions and shape into oblong rolls.
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. Drain well, but reserve the liquid in which they are cooked.
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. Dot with butter and add about 1/2 cup of the cabbage liquid.
7. Bake 20 minutes in a moderate oven, 350u0b0, basting 2 or 3 times.
8. Sprinkle with parsley before serving.
9. This serves 4.

corn beef hash, onion, cabbage, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516092 (may not work)