Instructions: In a large saute pan, heat olive oil over medium heat. Add garlic & heat for 30 seconds. Add onion, red pepper, potato & sliced mushrooms. Cook for 1 minute. Add corned beef & chili powder. Combine ingredients. Pull pan away from heat & carefully flame with Irish whiskey. When flame goes out, add cilantro, salt & pepper. Combine & turn off heat.

Add the Ragu Spicy Cheddar & Tomato Pasta Sauce and combine. Spread out the prepared green cabbage leaves & divide filling onto the 6 leaves. Fold over sides of the leaves & roll from the stemside up to form an egg roll shape. Place stuffed cabbage in an 8x8inch glass baking dish, seamside down. Cover with foil wrap & place in a preheated 350degree oven. Bake 20 minutes. Heat remaining half jar of Ragu Spicy Cheddar & Tomato Pasta Sauce in a sauce pan. Place Clever Ragus Blarney Stone Cabbage on warm plates & lace with warm cheese sauce. Enjoy!

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.