These Corned Beef Cabbage Rolls are stuffed with a carrot and parsnip mash, and tender corned beef. Perfect for St. Patrick’s Day!
At my house it isn’t St. Patrick’s Day without corned beef and cabbage. MG is a huge fan of it and up until now I have usually just conned him in to going out for dinner when he wants it rather than making corned beef myself. This year I was inspired and I made these awesome corned beef cabbage rolls stuffed with a carrot and parsnip mash and delicious, tender corned beef.I had never made corned beef myself and it turns out it is really easy, it just takes a little patience. I bought a 2 lb. piece of corned beef (you only need 1 lb for the recipe so you’ll have extra for another meal!) and it came with the corned beef seasoning. I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.
While the meat cooked I cut up carrots, parsnips and potatoes and put them in another pot to boil until they were soft enough to mash. When they were ready I drained the water off, added a little butter and salt, and mashed everything together.
When the corned beef was done cooking I drained the water and shredded the meat. Then I peeled off 12 leaves of savoy cabbage and steamed them until they just started to get tender.
To put it all together I laid out the cabbage leaf and added a layer of parsnip mash and a layer of corned beef. Then I rolled the leaf up like a delicious little Irish burrito. Yum!
I had plenty of leftover mash so I put a thin layer in the bottom of my casserole dish and then placed the cabbage rolls in it. I added some more mash around the rolls just to fill up the dish. Then I popped it in the oven on 400°F for about 20 minutes. Just to warm everything through and cook the cabbage the rest of the way.
They got two thumbs up from MG! He said they were everything that he loved about the corned beef and cabbage at our favorite Irish pub all in one bite. I’ve already been told I have to make them again for St. Patrick’s Day :).
- 1 lb. Corned Beef Brisket (with seasoning packet)
- 2 large Carrots
- 2 Parsnips
- 2 Russett Potatoes
- 1 head Savoy Cabbage
- 2 Tbsp Butter
- salt
- Place corned beef and spice packet in a large pot filled with water.
- Bring water to a boil and then turn the heat down to simmer for 4 hours.
- Once meat is fork tender drain water and shred meat.
- In another large pot boil carrots, parsnips, and potatoes until they are soft.
- Drain water from pot and roughly mash the vegetable together. Add butter and salt to taste.
- Peel leaves from the head of cabbage and steam them for 2-3 minutes until they are just beginning to get tender.
- Lay each leaf out and pat it dry before adding a layer of mash and a layer of corned beef.
- Roll the leaf up like a small burrito.
- Preheat oven to 400°F
- Spread extra mash in the bottom of a casserole dish and place cabbage rolls on top of it. Fill any space around the edges with more mash if you have it.
- Bake in the oven for 20 minutes, until everything is warmed through.
- Enjoy!
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These look both beautiful and delicious! I’m not a fan of slow-cooked boiled cabbage, so these would be perfect for a St. Patrick’s Day feast!
The presentation of the cabbage rolls is beautiful especially the colors!
Nice alternative to the usual corned beef and cabbage! Thanks for linking up at Best of the Weekend!
Vibrant, healthy, and gorgeous!
Awesome! I have all the ingredient in my kitchen so I guess I already have idea what for dinner tonight. Glad you posted.
herweightlossdiary.blogspot.com
Perfect recipe for the upcoming holiday. Found you on the Inspire me link up.
Come by sometime.
http://justnibble.blogspot.com/2015/03/whats-in-fridgefancy-breakfast.html
http://bellagetsreal.blogspot.com/2015/03/aioliwe-should-talk.html
It looks delicious – but what’s in the spice packet? I’m from Australia, and our Corned Beef comes vacuum wrapped by itself without spices…
Ours comes packaged with pickling spices. Here is a recipe that lists the ingredients for the spices http://www.simplyrecipes.com/recipes/home_cured_corned_beef/.
Your cabbage looks beautiful! I love corned beef and I love cabbage. This looks wonderful.
I would never have thought of this ….it looks amazing! This is a great new recipe to try.
Thanks for linking to Marvelous Monday on Smart Party Planning.
They look delicious. My cabbage always falls apart. 🙂
I really think the savoy cabbage leaves are easier to work with. You can also steam it for a few minutes *before* peeling the leaves if it still gives you a problem.
My mom hates using the spice packet but I love it. You can make the corned beef without it and it still tastes like corned beef. This is interesting!! If you were going traditional I think I’d want to use regular green cabbage. May try this with leftovers 🙂 Not everyone in my house will eat veggies :)-
You are right about the cabbage, that is what I usually use but this time around I gave the savoy cabbage a try mainly because it is much more attractive in pictures. I thought the leaves were easier to work with so I think I’m going to stick with savoy cabbage for awhile.
I love corned beef and cabbage, what a great idea! Love this! Gotta try this twist on a traditional dish! PINNED! I would love for you to share this at my new link party Making Memories Mondays happening now!!
Cathy
This looks so good! Thank you for sharing!! Please come share and link up over at http://www.wrightsimply.com/2015/03/oh-my-heartsie-girls-wordless-wednesday.html
Have a wonderful day!! xx Ashleigh @SimplyWright
Love this recipe!!! Made it last night but was unable to find the Savoy cabbage so I used Regular. But was still a hit!!! I will be on a search to find this cabbage for my next try!! Thanks for the great recipe!!
I’m so glad everyone liked it! Regular cabbage is just as good Savoy is just a little more flexible and much prettier for pics.
Oh my…so delicious! I always get so excited to see what you have brought to the party! Pinned and tweeted. Thank you for being part of our party. I hope to see you on Monday at 7. Lou Lou Girls
Hello cute ladies! I’m just stopping by to let you know that your corn beef cabbage rolls were the most viewed at our last party, so we will be featuring them tonight at 7 pm. Woo Hoo! Thank you for being a part of our party each week! Lou Lou Girls
Thanks Kimberly!!
These sound fabulous! Can’t wait to try them! I found you through Lou Lou Girls Fabulous Link Party 🙂
Pretty to look at! But boiled food doesn’t yield much “umami” flavor. This would definitely need some kind of mustard or horseradish drizzle or dipping sauce.
Very true. I have never eaten corned beef and cabbage without a course grain mustard. My guy prefers a garlic cream sauce.