I used small red potatoes instead of Russets because I had them on hand. I also left the skins on for a bit of additional fiber.
My cabbage leaves were huge, so I ran out of filling after only eight rolls (the original recipe says to use 16). My serving size is one roll instead of two and I have recalculated the nutritional info below.
I found that trying to pick boiled onions out of a boiled onion/potato mixture was more work than I wanted to do, so I’d suggest removing the onions from the pot at the same time you remove the corned beef. I also don’t think reserving parsley to sprinkle on at the end adds anything. The green of the parsley was a different green than the cabbage and the combination didn’t look as appetizing to me as the “naked” rolls. YMMV.
This recipe is easy to prepare, but it does mess up a lot of kitchen gear. Although high in sodium, these rolls are a good source of Protein, Vitamin K, Vitamin B12 (very important if you take metformin), Selenium and Vitamin C.
Corned Beef & Cabbage Rolls
- 2 pounds corned beef brisket
- 1 onion quartered
- 2 pounds small red potatoes quartered
- 8 large outer leaves from a savoy cabbage
- 1 large egg lightly beaten
- 1/4 teaspoon sea salt
- 1 tablespoon fresh parsley chopped
- Coarse-grained mustard for serving
Place beef and onion in a large pot and completely cover with water. Bring to a boil, then cover and simmer until the beef is very tender, about 3-1/2 hours. Remove the beef and onions from the pot and set aside. Do not discard cooking liquid.
Add potatoes to the liquid in the pot. Simmer until fork pierces them easily, 15 to 20 minutes. Remove and set aside. Do not discard cooking liquid.
Add two cabbage leaves to liquid in pot. Boil for about 2 minutes or until wilted. Remove from pot and repeat with remaining cabbage leaves. When all leaves are done, reserve two cups of the cooking liquid and discard the rest.
Preheat oven to 350°F. Mash potatoes with egg, salt and parsley. Coarsely chop beef. Using a paring knife, remove the triangular thick stem at the bottom of each cabbage leaf. Place potato mixture and beef in the middle of each leaf, then fold up the bottom and sides and roll up. Place seam-side down in a rectangular baking dish or roasting pan. Pour reserved cooking liquid over rolls and cover pan tightly with foil. Bake 45 minutes and then serve with mustard.
UPDATE (3/13/11): Bon Appetit (March 2011 issue, p. 112) has a good tutorial about making cabbage rolls. They say to turn the cabbage leaves over and shave off some of the large center vein to make the leaves lie flat before you fill them. I tried this and it worked very well, except I did it BEFORE blanching the leaves and they suggest doing it afterwards. This works better than cutting out a triangular piece of stem, in my opinion.