Corned Beef And Cabbage Rolls Recipes

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QUICK CORNED BEEF AND CABBAGE ROLLS

I have another recipe that I invented for this that is very good, but takes a lot of time. This is similar but fast, and makes a nice meal when it is cold outside.

Provided by Andtototoo

Categories     One Dish Meal

Time 1h10m

Yield 12 cabbage rolls, 4-5 serving(s)

Number Of Ingredients 4



Quick Corned Beef and Cabbage Rolls image

Steps:

  • Lightly oil a 9" x 13" pan.
  • Divide the corned beef hash into 12 equal portions.
  • Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish.
  • Repeat with the rest of the cabbage leaves.
  • Pour one can of chicken or vegetable broth over the cabbage rolls.
  • Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.).
  • Cover tightly with aluminium foil.
  • Bake in a 350 degree oven for one hour until everything is very hot.
  • The prep time does not include the time for parboiling the cabbage leaves.

Nutrition Facts : Calories 55.5, Fat 0.8, SaturatedFat 0.2, Sodium 388.9, Carbohydrate 9.1, Fiber 3.3, Sugar 5, Protein 3.9

12 large cabbage leaves, parboiled
3 (15 ounce) cans corn beef hash
1 (15 ounce) can chicken broth
2 carrots, sliced

CORNED BEEF AND CABBAGE ROLLS

This recipe can be a lot of work, so I have not made it for a while. I invented it many, many years ago and haven't seen anything else like it. It's a nice comfort food in the winter.

Provided by Andtototoo

Categories     Low Cholesterol

Time 2h15m

Yield 20 cabbage rolls, 6 serving(s)

Number Of Ingredients 9



Corned Beef and Cabbage Rolls image

Steps:

  • Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
  • Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
  • With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
  • Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
  • Cut out the tough stem (vein) from each cabbage leaf. Set aside.
  • Grate the remaining cabbage and lightly steam and set aside.
  • In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
  • Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
  • Fill the remaining cabbage leaves the same way.
  • Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
  • Bake 350 degrees for at least 45 minutes or until everything is hot.

Nutrition Facts : Calories 698.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 111.1, Sodium 1421.2, Carbohydrate 80.3, Fiber 16.8, Sugar 21.5, Protein 33.1

5 large red potatoes, peeled and sliced
6 carrots, peeled
2 large cabbage
3 tablespoons oil
1 onion, diced
2 (12 ounce) cans corned beef
14 ounces vegetable broth
salt, as needed
pepper, as needed

CORNED-BEEF-AND-CABBAGE ROLLS

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 24 mini rolls

Number Of Ingredients 6



Corned-Beef-and-Cabbage Rolls image

Steps:

  • Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
  • Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
  • Toss the corned beef with the mustard in a small bowl.
  • Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

6 Savoy cabbage leaves
1/4 cup mayonnaise
1/4 cup chopped parsley and/or dill
1/2 pound corned beef, cut into strips
2 slices rye bread, cut into strips
Whole-grain mustard, for serving

CORNED BEEF AND CABBAGE SANDWICHES

You don't have to wait for St. Patrick's Day to serve these festive sandwiches. Your family is sure to enjoy the creamy cabbage and tender corned beef piled high on a hard roll anytime of year.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8



Corned Beef and Cabbage Sandwiches image

Steps:

  • In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops.

Nutrition Facts : Calories 522 calories, Fat 33g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 1379mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

1/3 cup mayonnaise
1 tablespoon white vinegar
1/4 teaspoon ground mustard
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/2 cups thinly shredded raw cabbage
4 kaiser or hard rolls, split
3/4 to 1 pound cooked corned beef, sliced

CORNED BEEF AND CABBAGE EGG ROLLS

This easy corned beef and cabbage egg roll recipe is great for a St. Patrick's Day event. Or maybe something fresh to change up your next potluck. Served alongside your favorite Thousand Island dressing, it will be the talk of the party.

Provided by Brandon Wilson

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 3h

Yield 20

Number Of Ingredients 8



Corned Beef and Cabbage Egg Rolls image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.
  • Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
  • Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.
  • Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
  • Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.
  • Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 15.7 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 4.3 g, Sodium 533.5 mg, Sugar 1.5 g

1 (2 pound) corned beef brisket with spice packet
1 ½ cups water, divided
1 medium head cabbage, cut into chunks
salt and ground black pepper to taste
2 tablespoons grapeseed oil
10 slices Asiago cheese
1 (16 ounce) package wonton wrappers
2 cups peanut oil for frying, or as needed

CANNED CORNED BEEF AND CABBAGE

Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.

Provided by Keani

Time 35m

Yield 6

Number Of Ingredients 6



Canned Corned Beef and Cabbage image

Steps:

  • Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
  • Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g

2 (12 ounce) cans corned beef
1 tablespoon soy sauce
½ teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 (12 ounce) cans tomato sauce
1 ½ medium heads cabbage, chopped

FAVORITE CORNED BEEF AND CABBAGE

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 10 servings.

Number Of Ingredients 12



Favorite Corned Beef and Cabbage image

Steps:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

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