Recipe courtesy of Food Network Kitchen
Corned-Beef-And-Cabbage Rolls
Total:
17 min
Active:
17 min
Yield:
4 servings
Level:
Easy
Total:
17 min
Active:
17 min
Yield:
4 servings
Level:
Easy

Directions

Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill; spread on the cabbage leaves. Cut 2 slices rye bread into strips. Slice 1/2 pound corned beef into strips and toss with a spoonful of whole-grain mustard. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

Photograph by Stephanie Foley

More from:

St. Patrick's Day

IDEAS YOU'LL LOVE

Corned Beef

Recipe courtesy of Alton Brown

Slow Cooker Corned Beef and Cabbage

Recipe courtesy of Suki Hertz

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Egg Rolls

Recipe courtesy of Food Network

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Corned Beef Hash with Poached Eggs

Recipe courtesy of Food Network Kitchen

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking