These corned beef and cabbage rolls turn this classic combination into a tasty handheld treat. They’re hearty, satisfying, and just fun to eat!
Around St. Patrick’s Day, everyone seems to enjoy a hearty dinner with corned beef, mashed potatoes, and cabbage.
So why not roll it all up into a delicious bundle you can eat with your hands?
Introducing corned beef and cabbage rolls! Tasty corned beef and mashed potatoes are rolled up in leaves of cabbage and then steamed in the oven until tender. How irresistible does that sound?
The next time you pick up some corned beef, be sure to give these delicious and hearty rolls a try!
How to make corned beef and cabbage rolls
This recipe takes a bit of work, but the entire process if very simple and straightforward. Plus, the result is so worth it!
Step 1: Place the corned beef and onion in a large pot, then cover completely with water. Bring everything to a boil, then cover and simmer until the beef is very tender, about 3½ hours.
Step 2: Remove the beef and onions from the pot and set aside. Do not discard the cooking liquid.
Step 3: Add the potatoes to the liquid in the pot. Bring the liquid back to a boil, then reduce the heat and simmer.
Step 4: Cook the potatoes until you can easily pierce them with a fork, about 15 to 20 minutes, then remove them and set aside. Do not discard the cooking liquid.
Step 5: Add two cabbage leaves to the liquid in the pot. Boil for about 2 minutes or until wilted, then remove them from the pot and set aside.
Step 6: Repeat with the remaining cabbage leaves.
Step 7: When all the leaves are done, reserve two cups of the cooking liquid and discard the rest.
Step 8: Preheat the oven to 350°F.
Step 9: Mash the potatoes with the beaten egg, fresh parsley, and salt. Coarsely chop the beef.
Step 10: Using a paring knife, remove the triangular thick stem at the bottom of each cabbage leaf so it will lay flat.
Step 11: Place the potato mixture and corned beef in the middle of each leaf, dividing them equally between the eight cabbage leaves. Fold up the bottom and sides, then roll it up. Place each roll seam-side down in a rectangular baking dish or roasting pan.
Step 12: Pour the reserved cooking liquid over the rolls, then cover the pan tightly with foil and bake for 45 minutes.
I recommend serving these rolls with mustard to really compliment the flavor!
Making your rolls in advance
Want to prepare these cabbage and corned beef rolls in advance? Just follow the normal steps until you’ve prepared the rolls, placed them in the pan, and poured the reserved liquid over everything.
But instead of putting them in the oven, cover them and store them in the refrigerator. Then, once it’s time to finish cooking them, just throw them in the oven at 350°F for 45 minutes and then serve!
On the other hand, if you have any leftovers of the fully cooked rolls, you can store them covered in the refrigerator for 3-4 days.
Other healthy comfort food recipes
Sometimes, all I want is comfort food. From hearty soups to casseroles, I just need a delicious dish that will warm me up!
But instead of eating something that will make me feel guilty, I like to find ways to make these dishes healthier. A few simple swaps mean I can have my cake (or casserole) and eat it, too! Here are a few of my favorite comfort foods with a lighter twist:
Looking for more tasty meal inspiration? Check out this round-up of my favorite low-carb dinner recipes for diabetics!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Corned Beef & Cabbage Rolls
Ingredients
- 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)
- ¼ teaspoon sea salt
- 1 tablespoon fresh parsley (chopped)
Instructions
- Place the corned beef and onion in a large pot, then cover completely with water. Bring everything to a boil, then cover and simmer until the beef is very tender, about 3½ hours.
- Remove the beef and onions from the pot and set aside. Do not discard the cooking liquid.
- Add the potatoes to the liquid in the pot. Bring the liquid back to a boil, then reduce the heat and simmer.
- Cook the potatoes until you can easily pierce them with a fork, about 15 to 20 minutes, then remove them and set aside. Do not discard the cooking liquid.
- Add two cabbage leaves to the liquid in the pot. Boil for about 2 minutes or until wilted, then remove them from the pot and set aside.
- Repeat with the remaining cabbage leaves.
- When all the leaves are done, reserve two cups of the cooking liquid and discard the rest.
- Preheat the oven to 350°F.
- Mash the potatoes with the beaten egg, fresh parsley, and salt. Coarsely chop the beef.
- Using a paring knife, remove the triangular thick stem at the bottom of each cabbage leaf so it will lay flat.
- Place the potato mixture and corned beef in the middle of each leaf. Fold up the bottom and sides, then roll it up. Place each roll seam-side down in a rectangular baking dish or roasting pan.
- Pour the reserved cooking liquid over the rolls, then cover the pan tightly with foil and bake for 45 minutes.
Marcia – I tried your idea of making the rolls in advance. I made them up Sat. afternoon. Being the good scientist, I put them in two dishes. I poured liquid over one dish, but not the other. I refrigerated both dishes and enough liquid for the second dish. On Sun. afternoon, I added liquid to the second dish and baked them both. There was no substantial difference between the two. The only advantage I see to pouring on the liquid at the last minute is that it is easy to skim off some of the fat once the liquid has been refrigerated. So, bottom line, you CAN make these in advance! Thanks for asking.
I haven’t tried it, but I think it should work. I’m planning to make them this weekend – I’ll try your technique and see what happens. Thanks for the idea!
Can I make these a day in advance? Make the rolls but not pour over the liquid until baking time?