Corned Beef & Potato Cabbage Rolls

Recipe by: Roche Bros

Turn a traditional corned beef-and-cabbage dinner into rolls, with cabbage as the wrapper and corned beef, potatoes and carrots as the filling.

Servings

Prep time

35 minutes

Cook time

45 minutes

Calories

300 kcal

Directions

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 1½ cups.
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.
In large bowl, lightly mash vegetables; stir in corned beef, breadcrumbs and parsley. Makes about 5 cups.
Place about 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.