Wednesday, March 16, 2011

Corned Beef & Cabbage Rolls

"Aye lads & ladies, St.Patty's day is almost upon us. Low Shaman Blundy 'ere know what that means. Do ye? That means it's time fer yer favorite corned beef and cabbage....after ye go fetch it from the grimey grips of the Dragonmaw. What's that ye say? Yer tired of the same thing? Ye want something new? Well ye can't have anything better than corned  beef and cabbage! But I suppose I kin humor ye. How bouts a new twist on ye olde things?"

There is a bit of effort and time involved in making this meal. But just remember that good things come to those who wait! I promise these cabbage rolls are soooo worth the time. They're salty with a bit of crunchy and every kind of  stick-to-your-ribs-hearty all rolled up into one portable roll. You can even eat this without utensils if you'd like. Just skip pouring sauce on the outside and instead leave the sauce in a bowl you can dip your roll into.

Sadly, this is definitely not a thing to cook on a raid night. But it can be good for raid nights if you make it ahead of time. The rolls freeze really well and can be reheated in a jiffy in the microwave or oven. And you don't loose any flavor or consistency. It even makes an excellent lunch to take to work if you're trying to avoid going out to eat so much.

If you prefer a more traditional St.Patrick's Day meal that's a-okay too. Cabbage Rolls can be made with your corned beef leftovers! Just be sure to save the largest, outer, leaves from the cabbage head so you have some roll material to work with. Doing it this way is great because you trim about...oh....3 or 4 HOURS off your cooking time since you already have some cooked corned beef to work with!

Corned Beef & Cabbage Rolls

4 Servings | Cook Time: 3-5 hours, Prep Time: 30 minutes | Artisan

  • 1 Corned Beef Brisket (3-5 lbs)
  • 8 Large Cabbage Leaves
  • 3/4 cup Cabbage, chopped
  • 6 medium Red Potatoes
  • 2 Green Onions
  • 2 Medium Carrots
  • 1 cup Baby Spinach
  • 2 Garlic Cloves
  • 2 Tbl Parsley
  • 1 Tbl Onion Powder
  • 2 Tbl Butter
  • 3/4 cup Milk
  • 1 cup Catalina Dressing, divided
Craft: Cook Corned Beef according to package instructions**. When the beef is done remove from oven and set on a cutting board and let rest for at least 10 minutes. Don't turn off the oven but reduce heat to 350°.

Dice the potatoes. Place potatoes in a pot, cover with water and boil for 10 minutes or until potatoes are soft enough to stick a fork into easily. Meanwhile, fill another large pot with water and bring to a boil. In a metal or heat resistant strainer, place the chopped cabbage. Put the strainer into the pot of boiling water. Cook for 5 minutes then add spinach and cook until spinach is just wilted. Using hot pads to protect your hands, lift the strainer from the water and let the liquid drain. Set spinach and cabbage aside

Place the large cabbage leaves in the large pot. Boil them for 5-10 minutes or until they turn bright green and are limp and easy to manipulate. Strain them and set them on a plate to cool.

Meanwhile, in a food processor or blender, place the green onions, carrots, garlic, parsley and onion powder. Puree for 15 seconds. When the potatoes are done, drain them and then place them in a large bowl. Mash the potatoes. Cut 4 1/2-inch slices off the corned beef brisket. Trim the fatty side off. Roughly chop the slices and add it to the mashed potatoes. Also add the carrot mixture, spinach, chopped cabbage, butter, milk and 1/2 cup of Catalina dressing. Mix until well combined.

Take one leaf of the cabbage and trim the tough stem. Place about 1/2-3/4 cup of the potato mixture inside the cabbage leaf. Roll up burrito style, tucking in any stray edges. Place seam side down in a 9x12 baking dish. Repeat for other cabbage leaves. Pour 1/2 cup of Catalina dressing over the top of the rolls and bake, uncovered for 30 minutes. Serve warm.

Strategies: These rolls can be eaten without utensils though you may want to keep a napkin handy. Simply skip pouring dressing over the cabbage rolls before they go in the oven and instead serve them with a small bowl of the dressing on the side for dipping. These rolls are also great for freezing. To reheat, microwave on high for 5 minutes or bake again in the oven at 350° for 10-15 minutes or until heated through.

LFM: Fresh fruit makes a great companion for this meal. Try some strawberries!

  • Corned Beef Brisket (3.5 lbs) $6.00
  • Cabbage $0.50
  • Red Potatoes $1.50
  • Green Onions $1.00
  • Carrots $1.00
  • Baby Spinach $2.00
  • Catalina Dressing $1.25
Total Cost: $13.25
Cost Per Serving: $3.32

Category: Hardcore, Troll Fuel

*This meal contains staple items such as spices that you may or may not have in your pantry so your cost may vary. 
**If your corned beef didn't come with instructions then set your beef on a rack in a roasting pan. Fill the bottom of the pan with about 1 inch of water. Cover with a lid or tinfoil and bake for 50 minutes per pound at 350° F. For the last 30 minutes of the cook time, remove the lid/tinfoil and turn the heat up to 375° F.


  1. Hi
    Thanks for the Follow,Following you back from march blog hop

  2. I love corned beef and cabbage. I should really make this when I have the time. I have never had a cabbage roll.

  3. I have to say, I made Corned Beef today and was a little scared that after it was done cooking, it was still bright red. After looking up pictures on Google, and here of course, I confirmed that it is the color it is supposed to be. I love Corned Beef. Such a nice flavor!

  4. This one I HAVE TO TRY SOON ;) I LOVE cabbage. This looks absolutely awesome!

  5. This looks so good. I am a little leery about the catalina dressing but I will give it a try and let you know how it turns out. Having a few friends for dinner tomorrow.