Corned Beef and Cabbage Rolls

By á-2478

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

Preparation

Step 1

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.