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
- 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.