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Corned Beef and Cabbage Rolls




Source of Recipe


Whole Foods


List of Ingredients




Corned Beef and Cabbage Rolls


2 pounds corned beef brisket*
1 onion, quartered
2 pounds Russet potatoes, peeled and quartered
16 large outer leaves from a savory cabbage
1 large egg, beaten
1/4 teaspoon salt
2 tablespoons chopped fresh parsley, divided
Mustard, for serving



Recipe



Combine beef and onion with 8 cups water in a large pot. Bring to a boil, cover and simmer until very tender, 3 to 3 1/2 hours. Remove from pot and set aside. Add potatoes to pot and simmer until soft, 15–20 minutes. Remove and set aside; discard onion. Boil cabbage leaves in liquid, 3 at a time, until soft, about 2 minutes. Set aside. Reserve 2 cups cooking liquid.

Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Chop beef very coarsely. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. Sprinkle with remaining 1 tablespoon parsley and serve with mustard.

*If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).