Corned Beef and Cabbage Rolls

November 21, 2018 By: Comments
Tagged: Cabbage Cabbage. Beef Beef. St. Patrick's Day St. Patrick's Day. Entrees Entrees. Beef Appetizers Beef Appetizers. Beef Beef. Sunday Dinner Sunday Dinner. Corned Beef Corned Beef. Steamed Steamed. Fennel Fennel. Irish Irish.
10 minutes
3 hours 15 minutes
6 to 8 servings
Corned Beef and cabbage are eaten more in America than Ireland these days, however these delightful and easy to make rolls could make a lot more people participate in the St. Patrick’s Day tradition. Adding fennel and chives to cooked corned beef and wrapping it in a steamed cabbage leaf with mustard is great for hors d’oeuvres, snacks, or a main dish.


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  1. If you need to cook your corned beef, simply boil it for about 3 hours (one hour per pound), making sure you keep the water level above the meat. You can do this step a day in advance if you want to.
  2. Steam the cabbage leaves for 5-8 minutes to soften. They will get bright. Do not worry that your leaves might have broken somewhat as you peeled each one from the head of cabbage.
  3. Place a slice of cooked corned beef in the center of a steamed cabbage leaf and top with slices of fennel, a few chives and the mustard.
  4. Wrap in all sides like a burrito.
  5. Serve whole or sliced in half.