Corned Beef and Cabbage Rolls
By á-2478
Rate this recipe
5/5
(2 Votes)
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
Details
Servings 6
Preparation time 5mins
Cooking time 15mins
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.
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