Corned Beef Stuffed Cabbage
Source: San Francisco Chronicle
Yield: 5 servings

1/2 cup onion, chopped
1 tbsp vegetable oil
1/2 tsp dried thyme
1 cup potatoes; peeled, cubed and cooked
1/2 lb cooked corned beef
salt
pepper
10 large cabbage leaves, blanched

Saute the onion in the vegetable oil until barely colored. Add thyme and saute 1 minute longer. Combine onions and potatoes in a food processor and process until well combined but not completely smooth. Add corned beef and process in 4 or 5 quick pulses until combined but rough. Season to taste.

Place a blanched cabbage leaf on a work surface, concave side up. Place 2 tbsp of the filling in the hollow of each leaf. Fold sides of the leaf over the filling, and, starting with the stem end, roll leaf around filling. Place roll seam-side down in a steaming basket. Fill and roll remaining leaves. Steam over boiling water for 30 minutes.