Cabbage Rolls Stuffed with Corned Beef

1 large head green cabbage
1 small onion, chopped
2 celery ribs, sliced
1 tablespoon canola oil
1 (15-oz.) can corned beef hash
1 cup bottled spaghetti sauce (marinara), divided use
1/4 cup dry breadcrumbs
1/3 cup chopped fresh parsley

Separate 12 large outer leaves from the cabbage head. Set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.
Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium nonstick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon. Mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs. Mix well. Cool slightly. Spoon about 1/4 cup of the corned beef hash mixture onto each cabbage leaf. Roll, tucking in the ends. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over the cabbage rolls. Bake at 350 degrees, covered, for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls. Sprinkle with parsley.

Tip: Stuff the cabbage leaves the night before, then simply bake them for an easy St. Patrick's Day dinner.

Yield: 6 servings