Corned Beef Cabbage Rolls: A Delicious Twist on a Classic Dish

Corned Beef Cabbage Rolls are a delightful dish that brings together the rich flavors of tender corned beef and the crispness of cabbage in a way that is both comforting and satisfying. Growing up, my family often made these rolls during special occasions, and they quickly became a beloved staple in our household. The history of corned beef and cabbage dates back to Irish immigrants in America, who adapted their traditional recipes to include the ingredients available to them. This dish not only represents a cultural heritage but also embodies the warmth of home-cooked meals.

What I love most about corned beef cabbage rolls is their incredible taste and texture. The savory filling wrapped in soft cabbage leaves creates a perfect harmony of flavors, while the convenience of preparing them in advance makes them an ideal choice for busy weeknights or festive gatherings. Whether served with a side of tangy mustard or a rich tomato sauce, these rolls are sure to impress your family and friends. Join me as we dive into this delicious recipe that is sure to become a favorite in your kitchen!

Ingredients:

• 1 pound corned beef, cooked and shredded
• 1 medium head of green cabbage
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 can (15 ounces) tomato sauce
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Preparing the Cabbage

Before we dive into the filling and rolling, we need to prepare our cabbage. This step is crucial for making the leaves pliable enough to roll without tearing.

1. Start by bringing a large pot of water to a boil. Make sure it’s big enough to fit the whole head of cabbage.
2. While the water is heating, carefully remove the core from the cabbage using a sharp knife. This will help the leaves separate more easily.
3. Once the water is boiling, gently place the whole cabbage into the pot. Boil it for about 5-7 minutes, or until the outer leaves start to soften.
4. Using tongs, carefully remove the cabbage from the pot and let it cool slightly. As it cools, peel off the outer leaves. You’ll need about 10-12 leaves for the rolls.
5. Return the cabbage to the pot as needed to soften any remaining leaves. You want them tender but not falling apart.

Preparing the Filling

Now that we have our cabbage leaves ready, it’s time to prepare the delicious filling that will go inside.

1. In a large mixing bowl, combine the shredded corned beef, cooked rice, chopped onion, minced garlic, and shredded carrots.
2. Add the dried thyme, paprika, salt, and pepper to the mixture. Stir everything together until well combined. This is where the magic happens, so make sure all the flavors meld together nicely!
3. Take a taste of the filling and adjust the seasoning if necessary. Remember, the corned beef is already seasoned, so you might not need too much salt.

Assembling the Cabbage Rolls

With the filling ready and the cabbage leaves prepared, it’s time to assemble our rolls. This is the fun part!

1. Preheat your oven to 350°F (175°C).
2. Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Be careful not to overfill, as this can make rolling difficult.
3. Fold the sides of the leaf over the filling, then roll it up from the base to the tip, creating a neat little package. Repeat this process with the remaining leaves and filling.
4. As you roll, place each cabbage roll seam-side down in a large baking dish. This will help them stay closed during cooking.

Preparing the Sauce

Now that our rolls are assembled, we need to prepare a flavorful sauce to bake them in.

1. In a medium bowl, combine the tomato sauce, beef broth, and Worcestershire sauce. Stir until well mixed.
2. Pour about half of the sauce mixture over the cabbage rolls in the baking dish, ensuring they are well coated.
3. Reserve the remaining sauce for later; we’ll use it to baste the rolls during baking.

Cooking the Cabbage Rolls

It’s time to get these rolls into the oven and let them cook to perfection!

1. Cover the baking dish tightly with aluminum foil. This will help steam the rolls and keep them moist while they bake.
2. Bake in the preheated oven for 45 minutes. This allows the flavors to meld and the rolls to heat through.
3. After 45 minutes, carefully remove the foil and baste the rolls with

   Conclusion:

   In wrapping up this delightful journey into the world of Corned Beef Cabbage Rolls, I can’t help but emphasize just how much of a must-try this recipe truly is. The combination of tender cabbage leaves filled with savory corned beef, complemented by a rich tomato sauce, creates a dish that is not only comforting but also bursting with flavor. It’s a perfect meal for family gatherings, potlucks, or even a cozy night in. For serving suggestions, consider pairing these rolls with a side of creamy mashed potatoes or a fresh garden salad to balance the richness of the dish. If you’re feeling adventurous, you can also experiment with variations by adding different spices or incorporating other vegetables into the filling. Perhaps a hint of garlic or some shredded carrots could elevate the flavor profile even further! I wholeheartedly encourage you to give this Corned Beef Cabbage Rolls recipe a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Did you stick to the classic recipe, or did you put your own spin on it? Share your thoughts and any variations you tried in the comments below. Let’s celebrate the joy of cooking together! Print
   

   Corned Beef Cabbage Rolls: A Delicious Twist on a Classic Dish

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   • Author: Dottie
   • Total Time: 90 minutes
   • Yield: 4-6 servings

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   Description

   These hearty corned beef cabbage rolls are filled with a savory mixture of shredded corned beef, rice, and vegetables, all baked in a flavorful tomato sauce. Perfect for a comforting meal!

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   Ingredients

   • shredded corned beef
   • rice
   • vegetables
   • tomato sauce
   • freshly chopped parsley

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   Instructions

   1. Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rolls are heated through and slightly browned on top.
   2. Once done, remove from the oven and let them cool for a few minutes before serving.

   Notes

   • Feel free to customize the filling by adding other vegetables or spices according to your taste.
   • These cabbage rolls can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

   • Prep Time: 30 minutes
   • Cook Time: 60 minutes