| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 24 mini rolls |
Ingredients
- 6 Savoy cabbage leaves
- 1/4 cup mayonnaise
- 1/4 cup chopped parsley and/or dill
- 1/2 pound corned beef, cut into strips
- 2 slices rye bread, cut into strips
- Whole-grain mustard, for serving
Instructions
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
- Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
- Toss the corned beef with the mustard in a small bowl.
- Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 38 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 147 mg |
| Serving Size | 1 of 24 servings |
| Calories | 38 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 147 mg |
Reviews
Fine
These were a treat! I’m a bariatric patient, so this was a perfect bite for my low carb dietary restrictions. I’ll definitely make these again!
Yum! Made a pile of these last year for the St Patty’s day buffet table and will do it again this year
Made this for St. Patrick’s Day this year and I loved it! After reading previous reviews, I too added a few things. I loved the kick that the horseradish provided and the crunch of the carrots.
They were very easy to make and even made great (despite their dwindling crispness leftovers!
Very easy and tasty. Nice presentation for St. Patricks Day appetizer. My guests loved it. Added horseradish sauce to the Mayo to give a little more of a kick and used as dipping sauce as well.
FYI I used about 12 cabbage leaves and 1 pound of corned beef made about 25 rolls great for a crowd.
FYI I used about 12 cabbage leaves and 1 pound of corned beef made about 25 rolls great for a crowd.
Good dish. I’m partial to this type of cooking. Love the cabbage a bit crunchy instead of soft but then it’s the way I like it. Nothing tastes like fresh made.
Both taste and presentation is very good – guests were quite impressed. Mine turned out looking like an artistic sushi roll, or spring roll, but definitely tasted Irish. Hey, an “Irish Spring Roll!” I made 20 pieces, i.e., 10 wraps cut in half. I used one Sevoy cabbage and one regular cabbage head. Both are equally pliable, but the regular cabbage must soak considerably longer. I added horseradish to the herbs & mayo and a more generous amount of whole ground mustard to the corned beef. Also added a julienne carrot and potato (boiled) along with the corned beef and rye. Classic Irish, all in one bite! My version with the extra veggie ingredients was labor intensive, but if you love to cook it’s worth it!
I made this recipie for saint patties day. i made it as a side my family loved it so much i had to make more they ate more of the wraps then the main course… even my 3 yr old daughter liked it
This was a really nice upscale version of a traditional dish. We made this for an international food night potluck and it was a real hit. I used fresh dill in the mayo and served the rolls with horseradish/sour cream on the side for dipping. YUM!