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Corned Beef Cabbage Rolls

Aryn

These corned beef cabbage rolls are a yummy fusion between a traditional cabbage roll that you would see in Europe combined with the traditional flavors of corned beef and cabbage. They are savory, hearty and completely delicious.

These cabbage rolls have a filling of corned beef, rice, tomatoes and spices and then are wrapped into a cabbage leaf and baked in a savory sauce that has tomato sauce, chicken stock, sour krout, spices and bacon.

This dish really is comfort food goodness and perfect for a chilly night when you need something to warm you up from the inside.

Here is what you need to make these corned beef cabbage rolls: (printable recipe card is below)

Serves 6

For the sauce:

Instructions

  1. Boil cored cabbage in water until the cabbage leaves are softened, roughly 20 minutes.
  2. Preheat oven to 350 F..
  3. In a sauté pan, while cabbage is boiling, add olive oil and onion and sauté until the onion is softened.
  4. Add the rice, tomato sauce, chicken stock, paprika, onion powder, salt, pepper, cayenne pepper and corned beef to the pan and stir until the mixture is well mixed and warmed through.
  5. Once the cabbage’s leaves are softened, remove from boiling water and place into a bowl of ice water to cool down.
  6. Add a scoop of the rice mixture into each cabbage leaf and then fold it like you would a burrito.
  7. Place into a baking pan until all of the rice mixture is gone. Place remaining cabbage leaves on top of the rolls.
  8. To make the sauce, add the tomato sauce, sour krout, chicken stock, salt, paprika, black pepper and bacon into a bowl and mix.
  9. Pour the sauce over the cabbage rolls and evenly distribute the sauce over the cabbage rolls.
  10. Bake for ~35 minutes.
  11. Remove from pan and serve with a scoop of the sauce on top.

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Print

Corned Beef Cabbage Rolls

These corned beef cabbage rolls are a fusion between a traditional cabbage roll and the traditional flavors of corned beef and cabbage.
Course Dinner, Main Course
Cuisine Dinner, main course
Keyword Beef, cabbage, Dinner, paprika, Rice, Tomatoes, Weekend Dinner, Weeknight Dinner
Prep Time 25 minutes
Cook Time 35 minutes
Servings 6 servings

Ingredients

  • 1 large cabbage – core remove and then cabbage boiled so leaves are softened
  • 1 onion – diced
  • 1 tablespoon olive oil
  • 2 cups cooked rice
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • dash of cayenne pepper
  • 1 1/2 cups cooked corned beef – chopped

For the sauce:

  • 1 cup tomato sauce
  • 1/2 cup sour krout
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • dash black pepper
  • 1/2 cup bacon bits – real ones preferably

Instructions

  • Boil cored cabbage in water until the cabbage leaves are softened, roughly 20 minutes.
  • Preheat oven to 350 F..
  • In a sauté pan, while cabbage is boiling, add olive oil and onion and sauté until the onion is softened.
  • Add the rice, tomato sauce, chicken stock, paprika, onion powder, salt, pepper, cayenne pepper and corned beef to the pan and stir until the mixture is well mixed and warmed through.
  • Once the cabbage’s leaves are softened, remove from boiling water and place into a bowl of ice water to cool down.
  • Add a scoop of the rice mixture into each cabbage leaf and then fold it like you would a burrito.
  • Place into a baking pan until all of the rice mixture is gone. Place remaining cabbage leaves on top of the rolls.
  • To make the sauce, add the tomato sauce, sour krout, chicken stock, salt, paprika, black pepper and bacon into a bowl and mix.
  • Pour the sauce over the cabbage rolls and evenly distribute the sauce over the cabbage rolls.
  • Bake for ~35 minutes.
  • Remove from pan and serve with a scoop of the sauce on top.
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