Delicious Corned Beef Cabbage Rolls

Delicious Corned Beef Cabbage Rolls


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These delicious cabbage rolls are packed with corned beef! Serve them this March and you’ll be all set for St. Paddy’s Day.

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Time needed

30 min preparation + 3-4 hour cooking

Serving Size / Yield

8 servings


  • ¼ tsp. sat
  • 2 T. fresh parsley, chopped
  • 1 onion, chopped
  • 1 egg, beaten
  • 2 lb. corned beef brisket
  • 2 lb. potatoes, chopped
  • 8 C. water
  • 16 cabbage leaves

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Preheat the oven to 350 degrees. In a bowl, mix the corned beef brisket and chopped onion. Add the mixture into a pot and pour in 8 C. of water. After 2 hours have passed, add in the chopped potatoes. Boil for a total of 3 hours. Remove the water. Add the beaten egg into the mixture and salt. Meanwhile, in a separate pot boil the cabbage leaves. Remove the cabbage leaves from the water. Place the mixture onto each cabbage leaf. Roll them tightly. Place them into a baking pan. Bake for 45 minutes. Serve with mustard. Enjoy!

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