Recipe

Corned Beef And Cabbage Rolls Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 2 months ago Another one of those "comfort foods". Found this today on Whole Foods website, We love cabbage rolls in our house but this has a complete different twist. Can't wait to try this out. Hope you will too! Prep:180m Cook:45m Servings:8	Valinkenmor
	yum great makeahead

Does this look good? Yeah! / Nope

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Ingredients

2 pounds corned beef brisket*

1 onion, quartered

2 pounds Russet potatoes, peeled and quartered

16 large outer leaves from a savoy cabbage

1 large egg, beaten

1/4 teaspoon salt

2 tablespoons chopped fresh parsley, divided

Mustard, for serving

*An easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. If using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. Add about 1 1/4 pounds sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. Follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you’re ready to assemble the rolls.

Directions

Combine beef and onion with 8 cups water in a large pot. Bring to a boil, cover and simmer until very tender, 3 to 3 1/2 hours. Remove from pot and set aside. Add potatoes to pot and simmer until soft, 15–20 minutes. Remove and set aside; discard onion. Boil cabbage leaves in liquid, 3 at a time, until soft, about 2 minutes. Set aside. Reserve 2 cups cooking liquid.

Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Chop beef very coarsely. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. Sprinkle with remaining 1 tablespoon parsley and serve with mustard. Might sprinkle with a little lemon juice to brighten flavors.

NOTE: If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).

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Comments

dooley 2 months ago said:
This is wonderful! This will be fantastic, great recipe! 5! thanks, Dooley

chefmeow 2 months ago said:
Fantastic post and they look great. Love the corned beef brisket in these. Great post Val, you have my 5.

victoriaregina 2 months ago said:
Different!

maywest 2 months ago said:
This will suprise my irish friends when they come over to watch the race. it will be a pleasnt one this is easy and who dosnt love corned beef. i eat it year round left over makes great hash.thanks

cuzpat 2 months ago said:
A Goody!!! high 5

conner909 2 months ago said:
Val, I copied and pasted this into a Word doc and filed it in my recipes folder. This looks very good and am so glad you don't have any tomato sauce over it!

mjcmcook 1 month, 1 week ago said:
~HELLO~
Great "5"FORK!!!!! recipe~
The 'Irish' in me wants to eat
some~"right NOW"!~
I added this recipe to some of my 'Groups'~
~Blessings~
~*~mj~*~