Corned-Beef-And-Cabbage Rolls

Total Time:
17 min
Prep:
15 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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

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    This recipe is featured in:

    St. Patrick's Day