Corned Beef and Cabbage Rolls
Recipe GLPR0d059df35d6842
Tender savoy cabbage leaves wrapped around a savory filling of shredded corned beef brisket and creamy mashed root vegetables, topped with butter and baked until golden. Served warm with a tangy horseradish cream sauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 lb. corned beef brisket
3 carrots, peeled and diced
1 parsnip, peeled and diced
1 large russet potato, peeled and diced
Kosher salt and freshly ground black pepper to taste
8 tablespoons (1 stick) Irish butter, softened
2 tablespoons Dijon mustard
1 head savoy cabbage
1 cup sour cream
1 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons whole-grain mustard
2 tablespoons fresh lemon juice
2 tablespoons fresh chives, chopped
Directions
Cook the corned beef brisket in simmering water for approximately 2.5 to 3 hours until very tender. Remove from water and let cool slightly, then shred the meat into bite-sized pieces using two forks or your hands. Set aside.
In a large pot, combine the diced carrots, parsnip, and potato. Cover with water by about 1 inch. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Continue cooking until the vegetables are very soft and easily pierced with a fork, approximately 12 minutes. Drain well in a colander.
Transfer the cooked vegetables to a large bowl. Working in batches if needed, press them through a ricer or food mill, or use a potato masher to mash them until smooth and creamy.
Return the mashed vegetables to the pot over low heat. Add 4 tablespoons of softened butter and the Dijon mustard, stirring constantly until the mixture is cohesive and smooth. Season generously with kosher salt and freshly ground black pepper to taste. Remove from heat and set aside.
Prepare the cabbage by cutting away the stem at the base. Carefully peel away at least 10 of the larger outer leaves, discarding any that are wilted or discolored.
Set up a steamer basket over a pot of simmering water. Working in batches, steam the cabbage leaves until they are just beginning to wilt and become tender, about 2 to 3 minutes. Transfer the steamed leaves to a paper towel–lined sheet tray and gently pat them dry.
Preheat your oven to 425°F (220°C). Grease a 10-inch skillet or 9-by-9-inch baking dish generously with 2 tablespoons of softened butter.
To assemble the rolls, lay a steamed cabbage leaf flat on your work surface. Place approximately 2 to 3 tablespoons of the mashed vegetable mixture in the center of the leaf, then top with a generous portion of the shredded corned beef. Fold the top edge of the leaf over the filling, then fold in both sides and roll it down toward the stem end, creating a compact bundle. Place each roll seam-side down in the prepared baking dish, nestling them close together. Brush the tops of all the rolls with the remaining 2 tablespoons of softened butter.
Bake the cabbage rolls in the preheated oven until the tops are lightly browned and the filling is warmed throughout, approximately 20 to 25 minutes.
While the rolls bake, prepare the horseradish sauce by whisking together the sour cream, mayonnaise, prepared horseradish, whole-grain mustard, fresh lemon juice, a pinch of kosher salt, a pinch of freshly ground black pepper, and the chopped fresh chives in a bowl until well combined.
Serve the warm cabbage rolls on individual plates or a platter, topped with a generous dollop of the horseradish sauce and an additional dab of whole-grain mustard if desired. Makes 8 to 10 rolls.
