CORNED BEEF CABBAGE SPICY ROLLS

Print Recipe

https://alcoeats.com/blogs/snacks/new-corned-beef-cabbage-spicy-rolls

• Prep Time - 50 mins
• Cook Time - 30 mins
• Total Time - 1 hrs. 20 mins 
• Course - Dinner
• Cuisine - American
• Servings - 4

How to make mouthwatering Corned Beef and Cabbage Rolls

Ingredients

• 1 large head green cabbage

For The Filling

• 2 cups - Cooked corned beef, diced
• 2 cups - Leftover mashed potatoes
• 1 Tbsp - Prepared mustard
• 1-½ Tbsp - Parsley
• ¼ tsp - Ground black pepper
• ½ tsp - Salt (optional)
• 1 - Egg

Bringing it all together

• ½ cups beef broth (or reserved broth from cooking your corned beef)
• 1-½ tsp unbleached all-purpose flour
• 1/3g Swiss cheese, shredded

Cooking Instructions 

For preparing the cabbage

• Pour water in a large pot. 
• Using a sharp knife, carefully cut the thick stem from the bottom of the cabbage head leaving all the leaves intact. 
• Place the cabbage head in the pot of water. 
• Cover the pot and boil the water. 
• Steam the cabbage head for around 15 minutes. 
• Once the cabbage gets steamed, take it out from the pot and keep it on a plate to cool.

For the filling

• While the cabbage is steaming, preheat the oven to 400˚F.
• In a large bowl, mix the mashed potatoes, mustard, cooked corned beef, pepper, and parsley. 
• Taste the mixture and add more salt if needed. (Note: Some corned beef is already saltier than usual and so you’ll not need to add any extra salt. Again, if you’re using any corned beef cooking liquid, you’ll not need extra salt to add to this filling.) 
• Add egg to the corned beef mixture. Mix it well and set it aside.
• Once the cabbage has cooled enough to be handled, gently remove the outer leaves from the cabbage head. Set them aside. 
• Chop the remaining head of the cabbage and add it to the corned beef filling mixture. Mix it well.

Shaping the Rolls

• Lay one of the leaves you removed from the steamed cabbage head on a cutting board, with the stem facing towards you. 
• Carve out the tough bottom section of the vein in the leaf, creating a V-notch. 
• Put roughly ¼th of the corned beef filling at the center of the leaf (around the tip of the V-notch you just made). 
• Roll the bottom (i.e., the cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling to wrap the beef filling tightly in the remaining leaf. 
• Place the corned beef roll in a greased baking dish. Continue rolling to create two rows of 5 rolls each in your baking dish. (Remove the extra leaves from the cabbage head just in case some of them tear or don’t work well while rolling. It’s possible you might have some extra beef filling left over as well.)
• Whisk the flour into the ½ cup beef broth (or any corned beef cooking liquid), till there are no clumps left. Pour this broth mixture over your rolls into the baking dish.
• Cover the baking dish tightly with aluminum foil and bake in the preheated (400˚F) oven for about 30 minutes.
• Remove the baking dish from the oven and garnish your delicious beef cabbage rolls with some shredded Swiss cheese. Let it rest for about 5 minutes.
• Serve with rye bread (normal bread also is good enough).