Go Back
+ servings

Corned Beef & Cabbage Rolls

These corned beef and cabbage rolls turn this classic combination into a tasty handheld treat. They're hearty, satisfying, and just fun to eat!
Author: Diabetic Foodie
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8

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.
    2 pounds corned beef brisket, 1 onion
  • 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.
    2 pounds small red potatoes
  • 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.
    8 large outer leaves from a savoy cabbage
  • 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.
    1 large egg, ¼ teaspoon sea salt, 1 tablespoon fresh parsley
  • 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.

Notes

This recipe is for 8 servings. Each serving is 1 roll.
To prep this dish in advance, follow all the steps until you've prepared the rolls, placed them in the pan, and poured the reserved liquid over everything. Then, cover and refrigerate. When you're ready to finish cooking, bake at 350°F for 45 minutes.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Corned Beef & Cabbage Rolls
Serving Size
 
1 roll
Amount per Serving
Calories
302
% Daily Value*
Fat
 
14.7
g
23
%
Saturated Fat
 
5.2
g
26
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
78.3
mg
26
%
Sodium
 
1060
mg
44
%
Potassium
 
606.6
mg
17
%
Carbohydrates
 
21.1
g
7
%
Fiber
 
3
g
12
%
Sugar
 
2.7
g
3
%
Protein
 
18.6
g
37
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
18.1
g
* Percent Daily Values are based on a 2000 calorie diet.