Greedy Girl : Jamaican cabbage and corned beef rolls

"Quarantine Cooking"

First things first. This recipe is a project, it is in no way something that I will ever make again, why? Because I took a 10-minute recipe and turned it into a whole day project. Great for Quarantine cooking. Not so much for a normal life. So, if you are home with the kids, bored and need something to do to pass the time check this one out.

I posted a picture of the dough and filling on my Instagram and asked people to guess what I was cooking, got some great answers. Pizza, patty, stuffed dumplings, you name it. One person guessed rolls and I was shocked. It’s a unique way to reinvent a traditional cheap and easy Jamaican lunch. I infused the dough with onions, made the corned beef without ketchup, and then made a sweet tangy sauce on the side to reintroduce the ketchup element.

Now how does it taste? Like a corned beef sandwich of course. I had it warm and I had it cold. I prefer it cold. The middle was a bit moist while warm but completely set up when colds and the sauce….the sauce…the sauce for me is what makes it unique. I would venture to say, make a regular corned beef sandwich with hard dough bread with this sauce on the side.

My only downfall with this recipe is the intensity of corn beef is lost in the dough. Meaning I wanted more corned beef and cabbage. But realistically I couldn’t fit anymore into the actual dough. I am one of those persons who prefer my sandwich heavy on the corned beef and lighter on the bread. His was more bread heavy if that makes sense. All in all, a great experiment and if you are one of those persons who love corned beef and love to bake with yeast then this is the recipe for you.

Ingredients Makes 12 buns (printable recipe)

For the dough

1 egg

1 tablespoon instant yeast

¾ cup warm milk

4 tablespoon melted butter

1 teaspoon salt

2 teaspoon sugar

2 tablespoon shredded onion

4 cup sifted flour

For the filling

3 tablespoon coconut oil

½ cup tomatoes diced

½ cup onion diced

½ cabbage diced finely

1 carrot diced finely

¼ teaspoon Black pepper

1 teaspoon Paprika

¼ teaspoon Cayenne pepper

1 can corned beef

1 teaspoon sugar (to balance salty corned beef)

4 tablespoon melted butter

2 tablespoon chopped parsley

2 garlic cloves minced

For the glaze

6 tablespoon melted pepper jelly

3 tablespoon ketchup

2 clove minced garlic

Greedy Tips

For cinnamon buns once assembled I normally place in the refrigerator overnight and then bake the next morning. However, I was a little worried that the moisture from the corned beef and cabbage would get into the dough and mess it up. So, I have no experience with leaving this overnight with the corned beef and cabbage

Instructions

Add the egg, yeast, milk, butter, salt, sugar and shredded onion to a mixing bowl and whisk on low speed
Switch to a dough hook and add half the flour and knead until it begins to come together
Add the remaining flour and knead for 8 minutes, all the flour will come off the sides and stick to the dough
The dough will be supple soft and slightly sticky
Roll into a ball and place in the same dish with a light coating of oil
Cover and set aside in a warm area to double in size

For the filling

Prep the onions, tomatoes, carrot and cabbage, chop into fine cubes
Add the oil onions and tomatoes to a pot and saute until the soft and fragrant
Add the carrot and cabbage and cook on medium/low until carrots are softened
Season with black pepper, paprika, and cayenne pepper
Add the corned beef and cook until distributed through the cabbage and carrots
Add a bit of sugar incorporate
Cover and remove from heat, set aside to cool

To assemble

Punch down and roll out the dough into a rectangle
Spread a layer of corned beef filling over the whole thing leaving out a 1-inch strip lengthwise, this area is needed to seal the dough once rolled up
Carefully roll up the corned beef filled dough, seal it closed by pinching the dough and rotate seam side down
slice into 12 even slices
Place in a buttered baking dish and cover again allowing it to rise again for another 15 to 20 minutes
Once risen bake in a 350 oven for 30 minutes
mix together melted butter parsley and garlic
Once out of the oven, brush with the garlic butter