1 box Athens Mini Fillo Shells
14.5 ounce can stewed tomatoes
8 ounces chopped cabbage
1/3 cup corned beef, cut into small pieces
1/3 cup cooked and seasoned rice
Drain canned stewed tomatoes; reserve about 3/4 cup liquid and some of the green pieces for garnish.
In a saucepan, cook the cabbage in the reserved liquid until tender. Drain and add corned beef, rice and 1/2 cup of the chopped stewed tomatoes. Make about 2 cups total adding more tomatoes if needed.
When ready to serve, fill mini fillo shells and microwave on a safe serving plate or in a preheated 350 degree oven until heated through. Garnish with reserved celery and green pepper pieces on top.
This can be an appetizer or a mini side dish.