Corned Beef Cabbage Rolls
This St. Patrick’s Day, give basic corned beef and cabbage a facelift with these Corned Beef Cabbage Rolls. Filled with hearty fixings like mashed potatoes, carrots and parsnips, you’ll feel lucky to have this Irish-inspired dish on your table.
Chef Billy Parisi.
Chef Billy Parisi.
Recipe - Heinen's of Rocky River
Corned Beef Cabbage Rolls
Prep Time20 Minutes
Servings10
Cook Time25 Minutes
Ingredients
10 large green cabbage leaves
2 carrots, peeled and cut into thick matchsticks
2 parsnips, peeled and cut into thick matchsticks
1 cup mashed potatoes
2 cups cooked corned beef, shredded
Directions
- Preheat the oven to 400°F.
- Add the cabbage leaves to a large pot of boiling water and cook for 8-10 minutes, or until soft. Drain and cool in the refrigerator.
- Add the carrots and parsnips to the boiling water and cook for 5-7 minutes, or until al dente. Remove and chill.
- To roll, place 2 Tbsp. of mashed potatoes in the center of a cooked cabbage leaf. Add a few carrots, parsnips and ¼ cup of beef.
- Roll the cabbage to conceal the filling and repeat until all of the cabbage leaves have been filled.
- Place in a 13×9 casserole dish and cover with foil.
- Bake at 400°F for 25 minutes.
- Serve.
20 minutes
Prep Time
25 minutes
Cook Time
10
Servings
Directions
- Preheat the oven to 400°F.
- Add the cabbage leaves to a large pot of boiling water and cook for 8-10 minutes, or until soft. Drain and cool in the refrigerator.
- Add the carrots and parsnips to the boiling water and cook for 5-7 minutes, or until al dente. Remove and chill.
- To roll, place 2 Tbsp. of mashed potatoes in the center of a cooked cabbage leaf. Add a few carrots, parsnips and ¼ cup of beef.
- Roll the cabbage to conceal the filling and repeat until all of the cabbage leaves have been filled.
- Place in a 13×9 casserole dish and cover with foil.
- Bake at 400°F for 25 minutes.
- Serve.
