Corned Beef Cabbage Rolls

Directions

1. 1
   Canned corned beef never has enough onion to give it good flavor, so add the onion and mix well.
2. 2
   Divide into 8 portions and shape into oblong rolls.
3. 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. 4
   Drain well, but reserve the liquid in which they are cooked.
5. 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. 6
   Dot with butter and add about 1/2 cup of the cabbage liquid.
7. 7
   Bake 20 minutes in a moderate oven, 350°, basting 2 or 3 times.
8. 8
   Sprinkle with parsley before serving.
9. 9
   This serves 4.