Boiled Dinner Cabbage Rolls

The name of this dish is a little misleading, because the rolls themselves are steamed in beer and beef broth, but the cabbage leaves are stuffed with all the other ingredients in a New England Boiled Dinner — corned beef and shredded potatoes, carrot, turnip and onion. It’s a  boiled dinner in a convenient little cabbage packet! The trick to getting the leaves off the head of cabbage without tearing them is to par-boil it whole in salted water, cutting away each leaf as it begins to pull away from the head. This also makes them more flexible and easy to wrap around the filling.


Boiled Dinner Cabbage Rolls

  • 12 leaves of cabbage
  • 3 lb corned beef, cooked and shredded
  • 1 small onion, minced
  • 1 large potato, shredded
  • 1/2 c. shredded carrot
  • 1/2 c. shredded turnip
  • 1/2 c beef broth
  • 12 oz beer
  • 1/2 c. sour cream
  • 2 tbsp brown mustard
  • 2 tbsp honey
  • 1 tbsp horseradish
  • 1 tbsp Worchestershire sauce

Mix vegetables and corned beef in a bowl, portion out into cabbage and roll up — like you would a wrap sandwich. Place the rolls into a baking dish with broth and beer, and bake for 30 minutes. Whisk together sour cream, mustard, honey, horseradish and Worchestershire sauce and top cabbage rolls with the mixture.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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