Corned-Beef-and-Cabbage Rolls

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 24 mini rolls
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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


  1. 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.
  2. Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves. 
  3. Toss the corned beef with the mustard in a small bowl. 
  4. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.