Corned Beef and Cabbage Rolls
A quintessential Irish-American dish, corned beef and cabbage is a nod to the traditional boiled bacon and cabbage served in Ireland. Corned beef brisket is made from the point cut of the beef, which is fattier and more tender than its counterpart, the flat point. After it’s cured in salt and spices, it’s cooked slowly over several hours. You can find prepared corned beef at your local butcher.
Ingredients
For the filling:
- 2 lb. (1.5 kg) corned beef brisket
- 3 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1 large russet potato, peeled and diced
- Kosher salt and freshly ground pepper
- 8 Tbs. (1 stick) (4 oz./125 g) Irish butter, softened
- 2 Tbs. Dijon mustard
- 1 head savoy cabbage, wilted or discolored outer leaves discarded
For the horseradish sauce:
- 3/4 cup (6 oz./185 g) sour cream
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 1/4 cup (2 oz./60 g) prepared horseradish
- 1 Tbs. whole-grain mustard, plus more for serving
- 1 Tbs. lemon juice
- 1/2 tsp. kosher salt
- Freshly ground pepper
- 1 Tbs. chopped fresh chives
Directions
Cook the corned beef as desired, then shred into bite-sized pieces. Set aside.
In a pot, add the carrots, parsnip and potato and cover with water by 1 inch (2.5 cm). Add 1 Tbs. salt and bring to a boil over high heat. Cook until the vegetables are very soft, about 12 minutes. Drain.
Working in batches, pass the vegetables through a ricer or food mill into a large bowl; alternatively, use a potato masher to mash the potatoes until smooth.
Return the vegetables to the pot. Add 4 Tbs. (2 oz./60 g) butter and the Dijon mustard. Stir over low heat until cohesive and smooth. Season with salt and pepper. Remove from the heat and set aside.
To prepare the cabbage leaves, cut the stem off the base of the cabbage, then peel at least 10 of the larger outer leaves.
Set up a steamer basket over simmering water and steam the leaves until they are just beginning to wilt and get tender, 2 to 3 minutes. Transfer the leaves to a paper towel–lined sheet tray and pat dry.
Preheat an oven to 425°F (220°C). Generously grease a 10-inch (25-cm) skillet or 9-by-9-inch (23-by-23-cm) baking dish with 2 Tbs. butter.
Divide the vegetable mixture among the cabbage leaves and top the mixture with the shredded brisket. Fold the top end of each leaf over the filling, then fold in the sides and roll the leaf down to the stem. Place the cabbage rolls seam sides down in the prepared dish, making sure they are nestled close together. Brush the tops of the rolls with the remaining 2 Tbs. butter.
Bake until the tops of the cabbage rolls are lightly browned and the filling is warmed throughout, 20 to 25 minutes.
Meanwhile, make the horseradish sauce: In a bowl, whisk together the sour cream, mayonnaise, horseradish, whole-grain mustard, lemon juice, salt, pepper and chives.
Serve the cabbage rolls warm with a dollop of horseradish sauce and whole-grain mustard on top of each roll. Makes 8 to 10 rolls.
Williams Sonoma Test Kitchen