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Corned Beef & Potato Cabbage Rolls 

Prep: 35 minutes   Bake45 minutes   Serves: 6 


2 cups Irish-style ale such as Smithwick’s 

½ cup heavy cream 

3 tablespoons stone ground mustard 

2 tablespoons chopped fresh dill 

½ tablespoon caraway seeds 

½ teaspoon fresh ground black pepper 

12 large green cabbage leaves, trimmed 

cups refrigerated diced potatoes with onion 

1½ cups shredded carrots 

1½ cups chopped leftover Cobblestreet Market® corned beef brisket 

½ cup plain breadcrumbs 

2 tablespoons chopped fresh parsley 


  1. Preheat oven to 375°; line rimmed baking pan with paper towel. In small saucepan, cook ale over medium heat 15 minutes or until reduced by half. Reduce heat to medium-low; whisk in cream, mustard, dill, caraway and pepper; cook 5 minutes or until slightly thickened. Makes about 1½ cups. 


  1. Heat large saucepot of salted water to a boil over high heat; add cabbage leaves and cook 3 minutes or until softened. Remove cabbage with tongs to prepared pan; heat remaining water to a boil. Add potatoes and carrotscook 5 minutes or until very tender, stirring occasionallyDrain vegetables. 


  1. In large bowl, gently mash vegetables; stir in corned beef, breadcrumbs and parsley. Makes about 5 cups. 


  1. Place about ⅓ cup corned beef-potato filling in center of each cabbage leaf; fold sides of leaves over filling, then roll tightly to enclose filling completely. Place cabbage rolls, seam side down, in 8 x 11-inch baking dishpour ale mixture over top. Cover dish tightly with aluminum foilbake 45 minutes or until cabbage is very tender. 


Approximate nutritional values per serving (2 rolls): 300 Calories, 15g Fat (7g Saturated), 60mg Cholesterol, 777mg Sodium, 26g Carbohydrates, 3g Fiber, 5g Sugars, 11g Protein