|September 26, 2022


Corned Beef Cabbage Rolls are so good that they are a tradition in many households! And why not?! Here you get all the traditional flavors of an Irish meal in a delicious stuffed cabbage. Give it a try and you’ll understand why these spicy rolls are so popular!

These rolls have all the delicious trappings of classic corned beef and cabbage dinner rolled up into neat little packages and then steamed/simmered to soft, tender goodness.


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Just take a look inside – potatoes, cabbage, and the star of the show, corned beef! What’s there not to like?

Corned Beef and Cabbage rolls are as addictive as spicy tuna roll, sushi crunchy roll, spicy salmon roll, or spicy crab roll. Why, it sometimes beats even the spicy California roll and yellowtail roll too!

The rolls can be called a crazy fusion of Eastern European technique and Irish American flavors, but it’s fun to mix things up every now and again. And yes, many of us love finding new ways to get our Corned Beef and Cabbage fix!


With corned beef cabbage rolls, you get all the traditional flavors of an Irish meal in a delicious stuffed cabbage. Give it a try and you’ll understand why these spicy rolls are so popular!

Print Recipe
  • 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


  • 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).

FAQS ON Corned Beef Cabbage Spicy Rolls

Are corned beef and cabbage healthy?
Why is it called corned beef?
Should I bake or boil corned beef?
What is the best way to eat corned beef?
What does corned beef taste like?

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