Corned Beef Cabbage Rolls
Corned beef and cabbage get a yummy makeover in this delicious Corned Beef Cabbage Rolls recipe. Corned beef, rice, and sautéed vegetables fill tender cabbage leaves that get rolled tight, covered in a thick tomato sauce, and baked.
Weekends Were Made For Eatin’ Easy
I’ve found that stuffed foods reign supreme when it comes to making easy, delicious homecooked meals. What’s not to love about stuffing a bell pepper, squash, or cabbage leaf with the flavors you love?
This weekend I made cabbage rolls—but not just any cabbage rolls—corned beef cabbage rolls! We usually only eat corned beef once a year for St. Patrick’s Day (check out my slow cooker corned beef with mustard gravy here) BUT we caught a really great sale on corned beef this past March so I ended up with two instead of one.
It’s June now—and you know what—I got a hankering for corned beef.
Not wanting to do the same ol same ol’ I came up with this corned beef cabbage roll recipe and it’s something I will definitely be making more often, if not for St. Patrick’s Day next year!
What You Need To Make Corned Beef Cabbage Rolls:
◑ Leftover Corned Beef or One Point Cut Corned Beef Brisket w/ Spice Packet
◑ Green Cabbage
◑Yellow Onion
◑ Celery
◑ Red Bell Pepper
◑ Long Grain White Rice
◑ Olive Oil
◑ Salt
◑ Black Pepper
◑ Tomato Sauce
◑ Apple Cider Vinegar
◑ Sugar
How To Make These Corned Beef Cabbage Rolls
Step one—Remove core from cabbage; place cabbage into large pot of boiling, salted water. cover and cook for 10 minutes, flipping cabbage halfway through cook time. Remove and set aside to cool.
Step two—Dice corned beef into bite sized pieces; sauté corned beef, onion, bell pepper, celery, and rice in olive oil.
Step three—In a large bowl, mix crushed tomatoes, sugar, and apple cider vinegar; spread 1 cup of the tomato sauce onto the bottom of a 9×13 baking dish.
Step four—Remove leaves from cabbage, fill each with 1/4 cup of corned beef mixture, and roll—starting from one end of the cabbage leaf and brining in the sides as you go. Placing each one in the baking pan as you go.
Step five—Pour remaining tomato sauce over top of cabbage rolls, cover pan with foil, and bake at 350 degrees for 1 hour. Remove foil and bake for an additional 15 minutes.
Corned Beef Cabbage Rolls
Ingredients
- 1 lb corned beef brisket cooked according to the package directions
- 1 head cabbage
- 1 yellow onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 1/2 cup long grain white rice cooked halfway through (check cook time on package)
- 1 tsp olive oil
- 28 oz crushed tomatoes
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
Instructions
- Remove core from cabbage; place cabbage into large pot of boiling, salted water. cover and cook for 10 minutes, flipping cabbage halfway through cook time. Remove and set aside to cool.
- Dice corned beef into bite sized pieces; sauté corned beef, onion, bell pepper, celery, and rice in olive oil.
- In a large bowl, mix crushed tomatoes, sugar, and apple cider vinegar; spread 1 cup of the tomato sauce onto the bottom of a 9×13 baking dish.
- Remove leaves from cabbage, fill each with 1/4 cup of corned beef mixture, and roll—starting from one end of the cabbage leaf and brining in the sides as you go. Placing each one in the baking pan as you go.
- Pour remaining tomato sauce over top of cabbage rolls, cover pan with foil, and bake at 350 degrees for 1 hour. Remove foil and bake for an additional 15 minutes.
