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.
See all of Our Favorite Recipes for St. Pat’s Day
Ingredients:
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. Â 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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