Corned Beef Cabbage Rolls #SundaySupper

Corned Beef Cabbage Rolls | Curious Cuisiniere Many thanks to Mama’s Blissful Bites for hosting this week’s #SundaySupper, which is a veritable garden of spring and St. Patrick’s Day inspired recipes to get us looking forward to warmer weather and sunshine.

Now, I must say, as I’m writing this it is snowing, and there is talk of more snowstorms in the very near future.

This is not the kind of weather that gets you ready for spring.

It’s the kind of weather that prolongs the winter cabin fever, and leaves you longing for sunshine.

That’s why I am so excited about these recipes from this week’s #SundaySupper. There may still be a blanket of snow outside, but we get to think about strawberries, fresh spinach, lemons, limes, cucumber, and so many other bright spring ingredients this weekend.

Corned Beef Cabbage Rolls | Curious Cuisiniere

And, who says we can’t cook away the last of the winter doldrums?

In the spirit of St. Patrick’s Day, we’ve brought these Corned Beef Cabbage Rolls to the spring-time party. All the fixings of your classic corned beef and cabbage dinner are rolled up into these neat little packages and then steamed/simmered to soft, tender goodness.

Corned Beef Cabbage Rolls | Curious Cuisiniere

Take a look inside. Cabbage, potatoes, and of course, corned beef.

Not quite traditional, but a fun way to change up the presentation of these classic flavors.

Corned Beef Cabbage Rolls #SundaySupper
Recipe type: Dinner
Cuisine: Irish American
  • 12 large green cabbage leaves, carefully removed from the head
  • 1 c chopped cabbage
  • 2 c corned beef, cooked and cut into small chunks
  • 2 c leftover mashed potatoes
  • 2 tsp parsley
  • 1 tsp prepared mustard
  • ½ tsp salt
  • Dash of pepper
  • 1 egg, beaten
  • 1 c beef broth (or reserved broth from cooking your corned beef)
  • 1 Tbsp flour
  1. Preheat oven to 400F.
  2. Place 1 inch of water in a large pot. Add 12 whole cabbage leaves. Cover and steam until slightly wilted, 2-3 minutes. Remove leaves from pot to cool.
  3. In a large bowl, mix together chopped cabbage, cooked corned beef, mashed potatoes, mustard, and pepper. Add beaten egg and mix thoroughly.
  4. Lay a cabbage leaf on a cutting board with the stem facing towards you. Cut out the tough bottom section of the vein in the leaf. Place 2-3 Tbsp of the corned beef filling mixture at the center of the leaf (around the tip of the cut you just made).
  5. Roll the bottom (cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling away from you to wrap the filling tightly in the remaining leaf.
  6. Place roll in a greased 8x8 baking dish.
  7. Continue with remaining filling and leaves, creating two rows of 6 rolls in your baking dish.
  8. Whisk 1 Tbsp flour into 1 cup of beef broth or reserved corned beef cooking liquid, until no clumps remain.
  9. Pour broth over rolls in baking dish.
  10. Cover tightly with aluminum foil.
  11. Bake in preheated oven for 30 minutes.



Let’s warm up around the table with our friends from our #SundaySupper team and share delicious spring time recipes!

Green and Spring Dishes Menu Includes:


Apps, Bread, Salads, Soups and Dressings:

Main and Sides:



Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!


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