Corned-Beef-And-Cabbage Rolls

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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

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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!

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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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Good dish. I'm partial to this type of cooking. Love the cabbage a bit crunchy instead of soft but then it's the way I like it. Nothing tastes like fresh made.

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Both taste and presentation is very good – guests were quite impressed. Mine turned out looking like an artistic sushi roll, or spring roll, but definitely tasted Irish. Hey, an “Irish Spring Roll!” I made 20 pieces, i.e., 10 wraps cut in half. I used one Sevoy cabbage and one regular cabbage head. Both are equally pliable, but the regular cabbage must soak considerably longer. I added horseradish to the herbs & mayo and a more generous amount of whole ground mustard to the corned beef. Also added a julienne carrot and potato (boiled along with the corned beef and rye. Classic Irish, all in one bite! My version with the extra veggie ingredients was labor intensive, but if you love to cook it’s worth it!

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I made this recipie for saint patties day. i made it as a side my family loved it so much i had to make more they ate more of the wraps then the main course... even my 3 yr old daughter liked it

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This was a really nice upscale version of a traditional dish. We made this for an international food night potluck and it was a real hit. I used fresh dill in the mayo and served the rolls with horseradish/sour cream on the side for dipping. YUM!