Deconstructed Irish Stew Cabbage Wraps
There are so many fantastic Irish meals to enjoy in celebration of St. Patrick’s Day. Many of the meals are classic stews, or meat and potato meals. For a fun twist on tradition, I came up with a Deconstructed Irish Stew Cabbage Wrap recipe that is both beautiful and delicious. In this recipe, the stew is boiled down into a medley of vegetables and meat, with a hint of savory broth. The soup mixture is scooped into cabbage petals and served warm. This recipe will be a total crowd-pleaser. Makes 6 wraps.
Ingredients
1 head of cabbage
7 ounces beef broth
½ pound new potatoes, finely sliced
1 pound beef chuck, cut into 1 1/2-inch cubes
1 medium onion, finely diced
2 cups English peas
Method
Prep cabbage leaves by slicing off the stem and carefully peeling back each leaf, maintaining their cup-shapes. Carefully wash leaves and set aside to dry.
In a large saucepan over medium-high heat, add beef broth and bring to a simmer. Add in potatoes, beef chuck, onion, and peas. Season the mixture with salt and pepper to taste. Partially cover the saucepan and cook, stirring occasionally, for 8 to 10 minutes until meat is fully cooked and potatoes are soft.
Transfer a spoonful of soup mixture into each cabbage wrap. Top with another twist of pepper. These cabbage wraps are best served immediately.
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