When most people think of corned beef, one thing comes to mind – St. Patrick’s Day! Corned beef is a St. Patty’s Day classic, and with good reason. Irish immigrants made corned beef popular when they came to North America, allowing it to easily become associated with the Irish culture.
However, there are so many more things you can do with corned beef than just make corned beef and cabbage. These corned beef cabbage rolls are just one dish you can create from the classic variation that is delicious year round! You might even find this to be one of your family’s new favorite comfort foods.
Corned Certified Hereford Beef is made from bottom round beef and a mixture of spices to leave you with a lean cut that is full of flavor. If you’ve never experimented with corned beef, this is a great recipe to get out of your comfort zone and put a healthy and delicious meal on your family’s table. Whether you are a novice in the kitchen or a professional chef, this dish can be executed with ease!
One thing you’ll find with this recipe is how colorful the dish is. The bright colors will jump off the plate – plus it’s a great way to get your kids to eat their vegetables!
In fact, get your whole family included in the cooking process. You might find that your children enjoy stuffing and rolling the corned beef into the cabbage. Before you know it, you’ll be making lifelong memories in your kitchen.
So on your next trip to the grocery store, don’t be afraid to pick up some corned beef and get out of your comfort zone. This recipe will come together quickly and may become a new family tradition.
Ingredients:
• 1 head of cabbage
• 1 pound corned Certified Hereford Beef
• 1 small bag red potatoes
• 4 large carrots
• 1/2 stick of butter
• Salt and pepper, to taste
Instructions:
1. Pre-heat oven to 400°F.
2. Place the carrots and potatoes in a large pot of water and boil until soft. Add a pinch of salt to the water for extra flavor.
3. While the carrots and potatoes are boiling, cut the corned beef slices “julienne” style, meaning into thin strips.
4. After the corned beef is sliced, clean the cabbage leaves and immerse them into the boiling water one at a time for 90 seconds or until soft. Immediately place the cooked leaves into an ice water bath to stop the cooking process.
5. Once the carrots and potatoes are soft, drain the water from the pot and hand mash the vegetables together with the butter and salt and pepper, to taste.
6. Place each cabbage leaf on a flat surface and spread the carrot/potato mash on each leaf.
7. Place approximately 1.5 ounces of the sliced corned beef into each cabbage leaf and roll into a log. Repeat this process until all of the cabbage is stuffed and rolled.
8. In a casserole dish, spread the remainder of the mash a the bottom of the pan. Place the cabbage rolls on top and cook uncovered for 20 minutes.
9. Remove from the oven and serve. Enjoy!
Did you like this recipe? Check out a fun way to utilize Certified Hereford Beef pastrami with this
Chicken Roulade recipe!
