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Corned Beef and Cabbage Rolls

Serves 8
Time 5 hr
An easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. Look for it near the bacon in the cold case or ask for it at the deli counter. Assemble this dish up to 2 days in advance, if you like.
Special Diets:
Ingredients
  • 2 pounds corned beef brisket*
  • 1 onion, quartered
  • 2 pounds Russet potatoes, peeled and quartered
  • 16 large outer leaves from a savoy cabbage
  • 1 large egg, beaten with 1 tablespoon water
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • Mustard, for serving
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Method

Combine beef and onion with 8 cups water in a large pot. 

Bring to a boil, cover and simmer until very tender, 3 to 3 1/2 hours. 

Remove from pot and set aside. 

Add potatoes to pot and simmer until soft, 15-20 minutes. 

Remove and set aside; discard onion. 

Boil cabbage leaves in liquid, 3 at a time, until soft, about 2 minutes. Set aside. 

Reserve 2 cups cooking liquid.

Preheat the oven to 350°F. 

Mash potatoes with egg, salt and half the parsley. 

Chop beef very coarsely. 

Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. 

Top each leaf with some potatoes and beef, tuck in the sides and roll up. 

Place seam-side down in a roasting pan. 

Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. 

Sprinkle with remaining 1 tablespoon parsley and serve with mustard.

*If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 pounds corned beef brisket*
  • 1 onion, quartered
  • 2 pounds Russet potatoes, peeled and quartered
  • 16 large outer leaves from a savoy cabbage
  • 1 large egg, beaten with 1 tablespoon water
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • Mustard, for serving
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.