These are a great addition for any St. Patricks Day Party! Read the recipe carefully to see how to assemble them, it may seem tricky at first but as soon as you do a couple you’ll get the hang of it. We apologize in advance for all the dishes but we promise these are worth the time and the mess!
Enjoy!
Corned Beef Cabbage Rolls
All the flavors of our favorite Irish holiday rolled into one delicious cabbage roll. These are a fun addition to any St. Patricks Day celebration
Servings 8
Calories 380kcal
Ingredients
- 1 1/2- 2 lb corned beef brisket, including pickling spices
- 5 cups beef bone broth, divided
- 1 can or bottle of Guinness Stout
- 3 russet potatoes
- 2 TBSP butter
- 3 cloves garlic, peeled
- 1 head savoy or green cabbage
- 1 1/2 cup sauerkraut, strained we love the dill pickle and garlic variety
Creamy Mustard Dipping Sauce
- 1 cup coconut milk
- 1/4 cup dijon mustard
- 1/4 cup stone ground mustard
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp thyme
- 1/2 tsp salt
Instructions
To make the corned beef
- To make in a pressure cooker: Add the beef, spices, 1 cup of bone broth, and Guinness to an Instapot. Close the lid and seal the pressure valve. Set to manual for 90 minutes. Once the timer is done allow the pressure to release naturally for 10 minutes and then release manually. Remove the meat and shred with two forks. Discard the liquid
- To make in the slow cooker: Add the beef, spices, 1 cup bone broth, and Guinness to a slow cooker, cover, and cook on low for 8-10 hours or until the meat can be easily shredded with two forks. When the meat is cooked remove and shred with two forks. Discard the liquid
To make the potatoes
- Peel potatoes and cut into equal sized chunks. Add to a large pot with the bone broth. Add extra water, if necessary, so that your potatoes are covered with 1 inch of water. Add your two garlic cloves and bring to a boil over medium-high heat
- When your potatoes are fork tender, set aside 1-2 cups of the cooking liquid and strain the rest. Add butter to the potatoes and, using a potato masher, hand mixer, or immersion blender, mash your potatoes until little to no chunks remain. Slowly add in your cooking liquid about 1/4 cup at a time, until your potatoes reach your desired creaminess and consistency. Discard any extra liquid. We generally use about a cup of cooking liquid.
To make the creamy mustard dipping sauce
- Add all ingredients to a small sauce pan and bring to a boil over medium-high heat
- Reduce heat to medium-low and simmer for 5-7 minutes until sauce begins to thicken. Stir frequently to prevent burning.
To make the cabbage rolls
- Preheat oven to 400 degrees
- Bring a large pot of water to a boil. Trim the stem off the head of cabbage and place in the boiling water. Cook for about 2 minutes or until the outer leaves easily peel off. Place the leaves on a paper towel lined plate or baking sheet and place the cabbage back into the boiling water until all leaves are off. Allow to cook for 2-3 minutes
- Lie a cabbage roll flat and trim off any thick part of the stem, if needed. Add roughly 1 TBSP potato and spread on the leaf, leaving enough room around the edges to allow for rolling.
- Add about 1-2 TBSP corned beef to the top of potato
- Add about 1 tsp sauerkraut. You can adjust all of the measurements based on your taste preferences and the size of your cabbage leaves. The bigger the leave the more filling, the smaller the leaf the less filling you'll need. The stem end is the bottom and the opposite end is the top. The edges of the leaf that run perpendicular to the stem are the sides. Bring the two sides together over the filling. Starting from the bottom, begin rolling the cabbage leaf up to meet the top, tucking in the sides and filling as you go. Place seam side down on a plate or baking sheet. Repeat with remaining cabbage leaves
- If you have any extra corned beef save for another use. It tastes great on its own or even in an egg and veggie breakfast scramble
- Spray a 9X13" casserole dish with cooking spray
- Spread the remaining potatoes evenly across the bottom of the casserole dish
- Carefully place the cabbage rolls in a single layer on top of the potatoes
- Drizzle half the sauce over the rolls, place dish in the oven, and bake for 15 minutes
- Allow to cool for 3-5 minutes and then serve with the remaining dipping sauce.
- Enjoy!
Nutrition
Serving: 2rolls | Calories: 380kcal | Carbohydrates: 22g | Protein: 18g | Fat: 19g | Fiber: 5g | Sugar: 3g
