Corned Beef Cabbage Rolls

Corned Beef Cabbage Rolls

Recipe and photography provided by Heinen’s partner, Chef Billy Parisi. 

This St. Patrick’s Day, give basic corned beef and cabbage a facelift with Chef Billy Parisi’s Corned Beef Cabbage Rolls. Filled with hearty fixings like mashed potatoes, carrots and parsnips, this Irish-inspired dish will have your taste buds feeling lucky.

Corned Beef Cabbage Rolls

Makes 10 Rolls

Ingredients

  • 10 large green cabbage leaves
  • 2 peeled carrots, cut into thick matchsticks
  • 2 peeled parsnips, cut into thick matchsticks
  • 1 cup mashed potatoes
  • 2 cups cooked corned beef, shredded

Instructions

  1. Preheat the oven to 400°F.
  2. Add the cabbage leaves to a large pot of boiling water and cook for 8 to 10 minutes or until soft. Drain and cool in the refrigerator.
  3. Add the carrots and parsnips to the boiling water and cook for 5-7 minutes or until al dente. Remove and chill.
  4. To roll, place 2 Tbsp. of mashed potatoes into the center of a cooked cabbage leaf. Add a few carrots, parsnips and ¼ cup of beef.
  5. Roll the cabbage to conceal the potatoes, carrots and parsnips and repeat until all of the cabbage leaves have been filled.
  6. Place in a 13×9 casserole dish and cover with foil.
  7. Bake at 400°F for 25 minutes.
  8. Serve.

Corned Beef Cabbage Rolls

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