Corned Beef & Cabbage Rolls

St. Patrick’s Day all rolled into one. An inside-out sandwich incorporating all of the necessary ingredients to call it an Irish delight.

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Size: about 40 rolls

12 Savoy cabbage leaves
1/2 cup mayonnaise
1/2 chopped fresh parsley/or dill
1-2 tsp prepared horseradish
4 slices rye bread, cut into strips
1 lb corned beef, cut into strips
2 tbsp whole-grain mustard


Cook Savoy cabbage leaves in boiling water, about 1 1/2 minutes.  Immediately, rinse under cold water and pat dry; slice in half.  Mix mayonnaise, horseradish and parsley/or dill; spread on the cabbage leaves.

Toss corned beef strips with mustard.

Top cabbage leaves with few strips each of the bread and corned beef.  Roll up and slice in half.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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