Recipe courtesy Food Network Magazine
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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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Photo: Corned-Beef-And-Cabbage Rolls Recipe
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By Capt.Andy
on March 16, 2013
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Yum! Made a pile of these last year for the St Patty's day buffet table and will do it again this year
By lilygirl812
Chicago
on April 15, 2012
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Made this for St. Patrick's Day this year and I loved it! After reading previous reviews, I too added a few things. I loved the kick that the horseradish provided and the crunch of the carrots.
They were very easy to make and even made great (despite their dwindling crispness leftovers!
By ebfilpes
Cutler Bay, FL
on March 18, 2012
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Very easy and tasty. Nice presentation for St. Patricks Day appetizer. My guests loved it. Added horseradish sauce to the Mayo to give a little more of a kick and used as dipping sauce as well.
FYI I used about 12 cabbage leaves and 1 pound of corned beef made about 25 rolls great for a crowd.
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