Corned Beef Cabbage Rolls
These Corned Beef Cabbage Rolls are stuffed with a carrot and parsnip mash, and tender corned beef. It’s an easy St. Patrick’s Day dinner recipe!
At my house it isn’t St. Patrick’s Day without corned beef and cabbage. This year I took two of our favorite dishes, cabbage rolls and corned beef and turned them into these awesome Corned Beef Cabbage Rolls stuffed with a carrot and parsnip mash and delicious, tender corned beef.
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Corned beef and cabbage is a traditional Irish recipe and as much as we love it I had never made corned beef myself because I assumed it would be hard. Turns out it is really easy, it just takes a little patience.
How to Make Corned Beef Cabbage Rolls:
- Place your piece of corned beef (I purchased a 2 lb piece but you only need 1 lb for the recipe so you’ll have extra for another meal!) in a large pot along with the included corned beef seasoning. Bring to a boil and then reduce to a simmer and let it cook for about 4 hours, or until the meat is tender enough that it just pulls apart with a fork. If you have an Instant Pot you can follow the instructions for our Instant Pot Corned Beef and Cabbage
- While the meat cooks cut up the carrots, parsnips and peeled potatoes and put them in another large pot with water. Bring to a boil and cook until they are soft enough to mash. When they are ready drain the water off and add a little butter and salt before mashing everything together.
- When the corned beef has finished cooking drain the water and shred the meat.
- Remove 12 leaves of savoy cabbage and steam them until they just start to get tender.
- To assemble lay a cabbage leaf on a flat surface, place a layer of parsnip mash on the cabbage leaf followed by a layer of corned beef. Roll the leaf up like a delicious little Irish burrito.
- Spread the extra parsnip mash over the bottom of a casserole dish and place cabbage rolls on top of it. Add any remaining mash around the rolls to fill up the dish.
- Bake at 400°F for about 20 minutes to warm everything through and cook the cabbage the rest of the way.\
Corned Beef Cabbage Rolls are so good that they have become our St. Patrick’s Day tradition! You get all of the traditional flavors of an Irish meal in delicious stuffed cabbage. Give it a try this year and let me know what you think!
Want more St. Patrick’s Day recipes?
- Instant Pot Corned Beef and Cabbage
- Irish Deviled Eggs
- Irish Nachos
- Irish Potato Bites
- Irish Egg Rolls
- Bailey’s Irish Coffee
- Mint Oreo Layered Dessert
- Mint Oreo Ice Cream Tart
- Leprechaun Cookies
- Keto Colcannon
- Corned Beef Hash
CORNED BEEF CABBAGE ROLLS
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Corned Beef Cabbage Rolls
- 1 pound Corned Beef Brisket, with seasoning packet
- 2 Carrots
- 2 Parsnips
- 2 Russett Potatoes
- 1 head Savoy Cabbage
- 2 tablespoons 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.