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Corned Beef and Cabbage Rolls
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5 from 2 votes

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!
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Irish
Diet: Diabetic
Keyword: cabbage rolls, corned beef and cabbage, easy dinner recipes
Servings: 8 servings
Calories: 302kcal
Author: Diabetic Foodie


  • 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)


  • 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.


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.


Serving: 1roll | Calories: 302kcal | Carbohydrates: 21.1g | Protein: 18.6g | Fat: 14.7g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 78.3mg | Sodium: 1060mg | Potassium: 606.6mg | Fiber: 3g | Sugar: 2.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 18.1g