Corned Beef and Cabbage Rolls

Photo by Kathleen M.

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

6

rolls

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

Ingredients

  • 6 Savoy cabbage leaves

  • 1/4 cup mayonnaise

  • 1/4 cup chopped parsley and/or dill

  • 2 slices rye bread into strips.

  • 1/2 pound corned beef into strips

  • Spoonful of whole-grain mustard

Directions

Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill; spread on the cabbage leaves. Cut 2 slices rye bread into strips. Slice 1/2 pound corned beef into strips and toss with a spoonful of whole-grain mustard. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

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