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Corned Beef Cabbage Rolls
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Corned Beef Cabbage Rolls

The perfect blend of traditional corned beef & cabbage flavors wrapped up in pretty little package
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 4 -8 servings
Author The Salted Pepper

Ingredients

  • 2.5-3 lb corned beef flat cut with seasoning packet
  • 1 large head of cabbage
  • 4 medium carrots
  • 4 red and white new potatoes
  • 4 Tbsp good quality balsamic vinegar
  • 2 Tbsp Coarse Ground Dijon mustard
  • 2 Tbsp honey
  • 1-2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Remove the corned beef from it's package along with the seasoning packet and rinse the corned beef under cold water.
  • Place corned beef, fat side up, in Deep Covered Baker or a large casserole dish
  • Using a mortar and pestle crush the seasonings into a coarse powder. Sprinkle the ground spices over the fat cap on the meat.
  • Cover and bake in a 275°F for 2 1/2 to 3 hours or until you can insert a fork without meeting resistance.
  • Refrigerate at least 4 hours or overnight. Reserve juices
  • Fill a large (I used an 8 quart pot) with water and bring to a boil.
  • Fill a large mixing bowl with cold water.
  • Poke a fork or a fondue stick through the core of the cabbage.
  • Remove the outer two leaves and discard.
  • Plunge the whole head of cabbage into the boiling water for about 10 seconds.
  • Remove and plunge into cold water.
  • Gently peel the individual leaves off the cabbage head. Repeat this process until you have 8 large leaves.
  • Make a cut along each side of the thick stem and remove from cabbage leaf.
  • Cut the remaining cabbage in quarters and remove the core. Thinly slice into strips.
  • In a small mixing bowl combine 2 Tbsp balsamic vinegar, 1 Tbsp Coarse Ground mustard, & 1 Tbsp of honey. Mix until well combined.
  • Heat about a Tbsp of olive oil in a stainless steel pan until very hot, add 1/3 to 1/2 of the sliced cabbage. You only want a single layer of cabbage in the pan. Allow to cook without stirring for a few minutes to allow the cabbage to brown.
  • Season with a pinch of salt and pepper. Add 1/2 Tbsp of balsamic vinegar sauce and stir (reserve the remaining sauce).
  • Cook until tender, about 5 minutes. Repeat until all sliced cabbage is cooked.
  • Cut potatoes in half, then in quarters, then in eighths.
  • Peel and cut carrots on a bias.
  • Slice corned beef against the grain into 8 equal slices.
  • Preheat oven to 350° F.
  • Lay one large cabbage leaf on a cutting board or flat surface.
  • Place 1/8th of cooked cabbage on the leaf, followed by 4 slices of potato and 4 slices of carrots. Top with one slice of corned beef.
  • Fold in sides of cabbage leave and roll.
  • Place the cabbage roll seam side down in Deep Dish Baker with the juice from cooking the corned beef. Do this with all eight cabbage leaves.
  • Pour remaining balsamic/mustard/honey sauce over cabbage rolls and bake in a 350° F oven for one hour.
  • Remove corned beef cabbage rolls and place on a sheet pan.
  • Return to oven on 200° F to keep warm until ready to serve.
  • Strain juices from Deep Dish Baker into a small heavy sauce pan. Place on stove on medium high heat and bring to a boil.
  • Add 1 Tbsp balsamic vinegar, 1 Tbsp Coarse Ground Dijon mustard, & 1 Tbsp honey.
  • Allow to gently boil until liquid is reduced by half.
  • Remove from heat and keep room temperature until ready to use.
  • Cut each cabbage roll in half on the diagonal.
  • Drizzle with balsamic vinegar reduction and serve warm.

Notes

Cooked Corned Beef Cabbage Rolls can be refrigerated up to 3 days and reheated at 200° F until warmed through, about 20-30 minutes. Garnish with balsamic reduction after reheating.