Corned-Beef-and-Cabbage Rolls
- Level: Easy
- Yield: 24 mini rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 38
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 6
- Sodium
- 147
- Total: 15 min
- Active: 15 min
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
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.