Corned Beef and Cabbage Rolls

Happy Monday Lovelies.. 

Here we are at the start of another week.. and the mountain looked lovely today. Its crazy how these Mondays come around so fast. The next couple of days are going to very busy as its Thanksgiving week. On Saturday we picked up our Turkey, and everything we could possibly need for a Thanksgiving feast... so its full steam ahead

Today I have given every room in the house its daily clean, but his week there will be no deep cleaning.. and Im thankful that my weekly routine allows me to do that tomorrow I will concentrate on getting the the holiday food started

The laundry dried quite quickly on the line.. yesterdays gale force winds have died down.. but there was still a nice breeze and it was quite a warm day. 

Dinner tonight was quite a quick and easy one and included the leftover corned beef hash from Saturday.. which was made into some lovely cabbage rolls. The recipe from Better Homes and Gardens magazine, September 1940 was very simple to put together.. and they make for a lovely lunch or a tasty dinner accompaniment

Original Magazine Clipping

The only made a couple of changes to the recipe. I used leftover homemade hash so only had enough for six rolls... and I cooked them in the oven for a bit longer.. 25-30 minutes to make sure they were piping hot inside

1 16-ounce can corned beef hash
1 tablespoon chopped onion
8 large cabbage leaves
Boiling water
Salt and pepper
2 tablespoons butter
1 bouillon cube
¾ cup hot water

• Combine hash and onion, form in 8 (2-inch) balls.
• Core head of cabbage and separate 8 leaves
• Cover leaves of cabbage with boiling water; cook for 2 minutes.
• Drain, sprinkle with salt and pepper 
• Place corned beef roll on each leaf
• Roll up and fasten with toothpicks.
• Place in baking dish; dot with butter.
• Dissolve bouillon cube in hot water
• Pour over cabbage rolls.
• Cover and bake in a moderate oven (350°F) 20 minutes

Better Homes and Gardens Magazine 
September 1940