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.
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.
Perfect recipe for the upcoming holiday. Found you on the Inspire me link up.
Come by sometime.
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!!
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
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.
I had to look up what “umami” meant … but great wordsmithing Sharon … I will be using that !!! Lol … I’m going to add a dash of mustard prior to rolling next time I make this recipe & i’ll let you know my verdict … Cheers Guys
Can’t wait to try this! Last year I was inspired by a recipe that called for cooking the corned beef in hard apple cider in the crock pot and it was the best I have ever made. You could probably substitute a little apple juice, but it might be too sweet and I think the alcohol helps to tenderize the meat. I love how this recipe brings all the flavors together in one package and you can make them ahead of time. Thank you!
Hope you like them! They are a favorite in my house!
I always made a variation of these every year, but found your recipe and now use it. (Instead of my Grandmother’s, who immigrated to the USA from Donnegal in 1906) The main change is really the savoy cabbage. It makes rolling and pinning these so much easier. And then I serve them with the sauce from this recipe, which goes perfectly with your rolls.
I usually make alot of them and vary up the ingredients in each different batch (like my Ukrainian in-laws do holiday perogies). Anyway, your recipe for these is killer and I’d rate it a 6 if was an option.
Wow what a compliment! Thanks so much! I tried the savoy cabbage for the first time when I was making this for the blog and I loved it so much I make all of my stuffed cabbage recipes with it now. You’re right it makes rolling the cabbage up so much easier (and prettier!). I”m going to give that sauce a try next time. Thank you! 🙂
Did all this & thought it was still lacking something … So I made a Cheesy, Parsley Sauce with a sprinkle of Parmesan on top … stuck it in the oven … on 180 C for 15 minutes … Sensational
That sounds like an awesome addition to the recipe. I’m going to give it a try!
Wow !!! Thanks for the reply & so quick … this has never happened before… I’m loving my version of your recipe & I’m having left overs tonight & it is upfront in my GET IN MY MOUTH recipe folder !!! Lol
I simply cannot express how disappointing this recipe is/was.
Total Disaster at St. Patrick Day smellibration…
I’m sorry you didn’t enjoy it. Was there something in particular that you had a problem with?
It looks interesting, and a change from the same old plate of corned beef,carrots,potatoes and cabbage. Rather than boiling the corned beef on the stove top I always put mine in my crockpot.No watching the pot in case it runs dry. It’s always juicy and tender..
Why am I unable to print your cabbage roll recipe.
I’m sorry you’re having trouble. I tested it and it seems to work when I click the print recipe button. What error are you getting?
How many rolls can you make with this recipe? Michelle
This makes approximately 12 rolls. Your mileage may vary depending on the size of your cabbage leaves and how much you fill them 🙂