Colleen's St. Paddy's Day Corned Beef Stuffed Cabbage Rolls

Colleen's St. Paddy's Day Corned Beef Stuffed Cabbage Rolls


(4 votes) 5 4

This is a delicious, different, fun twist to the traditional corned beef and cabbage dinner. It is also healthy and presents well.

Shared by
Gilbert, AZ

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb. cooked corned beef, diced in 1/4-in. pieces
  • 1 lg. head of cabbage, steamed with leaves removed (about 12-15 leaves)
  • 1 lb. of carrots, diced in 1/4-in. pieces
  • 4 lg. potatoes, diced in 1/4-in. pieces
  • cooking spray
  • 2 Tbs. canola oil
  • salt and pepper
  • one 8-oz. container low-fat sour cream
  • 4 Tbs. horseradish
  • 1/2 tsp. dry dill

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First of all, you can either purchase the corned beef fully cooked, or cook your own in advance of preparing this recipe. Preheat oven to 425 degrees. Put diced carrots and potatoes in roasting pan sprayed with cooking spray. Sprinkle with oil, salt, and pepper, tossing well. Bake approximately 40 minutes, stirring a few times, until the veggies are caramelized. Remove from oven and stir in the diced corned beef. Allow to cool about ten minutes. Take cabbage leaves and carefully cut out the "V" shaped tough "vein" on each leaf. Add about three tablespoons of the meat/veggie mixture to each leaf and roll up. Place in casserole dish sprayed with cooking spray. Repeat until all leaves are filled. Heat in oven for 30 minutes at 300 degrees. While cabbage rolls are heating, make sauce. Combine sour cream, horseradish, and dill. Remove from oven and serve with sauce spooned over the top.

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