Corned-Beef-and-Cabbage Rolls

Name: Corned-Beef-and-Cabbage Rolls
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 24 mini rolls
Ingredients: 6 Savoy cabbage leaves; 1/4 cup mayonnaise; 1/4 cup chopped parsley and/or dill; 1/2 pound corned beef, cut into strips; 2 slices rye bread, cut into strips; Whole-grain mustard, for serving

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 24 mini rolls

Level: Easy

Total: 15 min
Active: 15 min

Yield: 24 mini rolls

Ingredients

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6 Savoy cabbage leaves

1/4 cup mayonnaise

1/4 cup chopped parsley and/or dill

1/2 pound corned beef, cut into strips

2 slices rye bread, cut into strips

Whole-grain mustard, for serving

Directions

Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
Toss the corned beef with the mustard in a small bowl.
Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.