Corned Beef and Potato Cabbage Rolls

Corned Beef and Potato Cabbage Rolls
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 40m
  • Servings:



A different take on corn beef and cabbage – potatoes and corn beef rolled up in cabbage leaves.


  • 1 head (3-4 lbs.) cabbage, trimmed on stem end
  • 1 lb. russet potato, diced
  • 1 lb. cooked corned beef, diced
  • ½ cup chopped onion
  • 1 tsp. caraway seeds
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 ½ cups half and half
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. horseradish
  • ¼ tsp. Kosher salt


  1. Heat oven to 375°F. Butter or spray a 9”x13” baking pan; set aside.
  2. Bring a large, wide pot of salted water to a boil over high heat. Add cabbage, cooking 2-4 minutes until softened. Removed 8 larger outer leaves, continuing to cook longer as needed. Save remaining cabbage for another use. Add potatoes and cook 5-7 minutes until just tender.
  3. In a bowl mix together potatoes, corned beef, onion, caraway seeds, salt and pepper. Divide mixture evenly between cabbage leaves, a generous ½ cup per leaf. For each roll tuck ends and roll tightly. Place seam side down in prepared pan. Add 2 tablespoons of water to the pan; cover pan with foil. Bake 20-25 minutes until rolls are hot inside.
  4. Meanwhile, in a sauce pan over medium heat melt butter; whisk in flour and cook 2-3 minutes. Slowly add half and half, whisking constantly until smooth. Continue cooking, stirring occasionally, until sauce is thickened. Remove from heat, whisk in mustard, horseradish and salt. Serve cabbage rolls with sauce.
  5. Refrigerate leftovers.
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