2 potatoes, chopped
2 carrots, chopped
1 corned beef brisket
Cabbage leaves, parboiled
Swiss cheese
1/2 tsp. caraway seeds
1 3/4 c. water

Add corned beef brisket and water to cover beef, potatoes, and carrots to large cooking pot. Simmer as directed on the brisket package. When meat is tender, drain. Parboil cabbage leaves. On each leaf, place shredded corned beef, potato, and carrot in equal portions. Fold in sides of leaf and roll tightly. Repeat until leaves are gone. In large skillet, place cabbage rolls. Add caraway seeds; place 1 slice of Swiss cheese over each roll. Pour 1 3/4 cups water in skillet around rolls. Simmer on low heat until cheese is melted. Serves 6.