All my corned beef and cabbage fans raise your hands! I turned this classic St. Patrick’s Day dish into a cute little bite sized appetizer! In order to shrink this down to size, I used Brussels sprouts instead of cabbage and slices of corned beef lunch meat. Want some potatoes with your mini meal? I got you covered!
FUN FACT: Are Brussels sprouts just baby cabbages? No they are not! While they certainly look the part of a miniature cabbage, they are in fact different. They are in the same family, however, of cruciferous vegetables that grow out of the ground along with broccoli and cauliflower.
Ingredients
- 1/2 Lb Brussels Sprouts``
- 1 Large Potato
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1 tsp Ground Peppercorn
- 1 tbsp Melted Butter
- 1 Half Lemon
- 1/4 cup Grainy Mustard
Servings: people
Units:
Instructions
- Wash and thoroughly dry Brussels sprouts. Squeeze lemon and mix in pepper and parsley to your taste.
- Peel the skin off the potato, rinse and pat dry. Then peel ribbons off the potato. Next, wrap one or two potato ribbons around your Brussels sprout.
- Melt your butter in the microwave and using a basting brush, brush on a light layer of butter on the potato ribbon followed by a sprinkle of dill.
- Take one strip of corned beef and gently roll the Brussels sprout and potato all the way up and secure with a toothpick.
- Bake at 350 degrees for 25 minutes, then turn each one and bake another 10 minutes. Serve with a grainy mustard for dipping!
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