facebook twitter youtube


  • 2 cups Irish-style ale such as Smithwick’s™
  • 1/2 cup heavy cream
  • 3 tablespoons stone ground mustard
  • 2 tablespoons chopped fresh dill
  • 1/2 tablespoon caraway seeds
  • 1/2 teaspoon fresh ground black pepper
  • 12 large green cabbage leaves, trimmed
  • 2 cups refrigerated diced potatoes with onion
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups chopped leftover or deli corned beef (1/2 pound)
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 375°; line rimmed baking pan with paper towel. In small saucepan, cook ale over medium heat 15 minutes or until reduced by half. Reduce heat to medium-low; whisk in cream, mustard, dill, caraway and pepper; cook 5 minutes or until slightly thickened. Makes about 1-1/2 cups.
  2. Heat large saucepot of salted water to a boil over high heat; add cabbage leaves and cook 3 minutes or until softened. Remove cabbage with tongs to prepared pan; heat remaining water to a boil. Add potatoes and carrots; cook 5 minutes or until very tender, stirring occasionally. Drain vegetables.
  3. In large bowl, lightly mash vegetables; stir in corned beef, breadcrumbs and parsley. Makes about 5 cups.
  4. Place about 1/3 cup corned beef-potato filling in center of each cabbage leaf; fold sides of leaves over filling, then roll tightly to enclose filling completely. Place cabbage rolls, seam side down, in 8 x 11-inch baking dish; pour ale mixture over top. Cover dish tightly with aluminum foil; bake 45 minutes or until cabbage is very tender.

  • 2 rolls
  • 300 Calories
  • 15g Fat (7g Saturated)
  • 60mg Cholesterol
  • 777mg Sodium
  • 26g Carbohydrates
  • 3g Fiber
  • 11g Protein