St. Patrick's Day Maki (adapted from here)
makes 24 rolls
2 medium sized Idaho potatoes, peeled and cubed
1/4 cup butter, cut into 4 pieces
2 tablespoons milk
Salt to taste
1 medium size head of green cabbage
1 1/2 lbs. cold corned beef
Add the cubed potatoes to a large pot and add enough cold water to cover. Bring to a boil and cook for 15-20 minutes, until potatoes are soft when you insert a knife.
Drain and transfer to a medium bowl. Add butter and milk and mash until there are no lumps. Salt to taste and set aside to cool.
Start boiling a large pot of water.
Gently peel off the cabbage leaves, keeping them whole. In two batches, simmer the leaves for 8-10 minutes or until soft. Transfer from the pot to an ice-water bath. Pat the leaves dry and set aside.
Slice the corned beef into long strips.
Lay out a single cabbage leaf. Spread mashed potatoes over the bottom 2 inches, and place 2-3 strips of corned beef in the middle of the potatoes. Roll the cabbage leaf up tightly. After all the leaves are rolled, cut into bite-sized pieces and serve.
makes 24 rolls
2 medium sized Idaho potatoes, peeled and cubed
1/4 cup butter, cut into 4 pieces
2 tablespoons milk
Salt to taste
1 medium size head of green cabbage
1 1/2 lbs. cold corned beef
Add the cubed potatoes to a large pot and add enough cold water to cover. Bring to a boil and cook for 15-20 minutes, until potatoes are soft when you insert a knife.
Drain and transfer to a medium bowl. Add butter and milk and mash until there are no lumps. Salt to taste and set aside to cool.
Start boiling a large pot of water.
Gently peel off the cabbage leaves, keeping them whole. In two batches, simmer the leaves for 8-10 minutes or until soft. Transfer from the pot to an ice-water bath. Pat the leaves dry and set aside.
Slice the corned beef into long strips.
Lay out a single cabbage leaf. Spread mashed potatoes over the bottom 2 inches, and place 2-3 strips of corned beef in the middle of the potatoes. Roll the cabbage leaf up tightly. After all the leaves are rolled, cut into bite-sized pieces and serve.
I found that the maki was flavorful enough not to need a dipping sauce, but I guess you can use a mustard or honey mustard if you really want. I brought these to a party on Saturday and didn't get to ask anyone what they thought of them, but when I went back at the end of the night, they were all gone except for two pieces, so I assume people liked them. =) Happy St. Patrick's Day everyone!
Next up: What to do with leftover corned beef and potatoes: Corned Beef Hash (and Pasties)!
So cute. A clever idea you have!
ReplyDeleteSounds delicious and looks adorable!
ReplyDeleteYour food looks great! I love it. Do you cook all or some of this stuff? I post everything I cook and some other things as well.
ReplyDeletehttp://rewbog.tumblr.com
Those look great! Great idea to put the mashed potato inside the cabbage.
ReplyDeletelove that idea!!
ReplyDeleteI love this, too! Very cleaver!!
ReplyDeleteThis is fab! I just clicked through from tastespotting, and I was like "hey, it's Joy again"! Apparently I just like your stuff :)
ReplyDeletedot
foodwhirl.com
Oh my gosh...this is such a great idea :) I definitely have to try it for this St. Patrick's Day. :)
ReplyDelete