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Corned Beef Cabbage Rolls

These corned beef cabbage rolls are filled with a carrot parsnip puree and corned beef. It's a delicious Irish dinner recipe for St. Patrick's Day. 
Course Dinner
Prep Time 30 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 50 minutes
Servings 12
Calories 143kcal
Author Kat Jeter & Melinda Caldwell


  • 1 pound Corned Beef Brisket with seasoning packet
  • 2 Carrots
  • 2 Parsnips
  • 2 Russett Potatoes
  • 1 head Savoy Cabbage
  • 2 tablespoons 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!


Serving: 1roll | Calories: 143kcal | Carbohydrates: 12g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 488mg | Potassium: 389mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1755IU | Vitamin C: 17.2mg | Calcium: 20mg | Iron: 1.1mg