Corned Beef and Cabbage Rolls

Corned Beef and Cabbage Rolls
Diana Rattray
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
377 Calories
21g Fat
31g Carbs
19g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 377
% Daily Value*
Total Fat 21g 26%
Saturated Fat 11g 53%
Cholesterol 163mg 54%
Sodium 615mg 27%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Protein 19g
Calcium 414mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Leftovers from a big corned beef dinner make a tasty stuffing for cabbage, and it's a great alternative to everyday hash, Reuben sandwiches, or a corned beef casserole. These cabbage rolls are served with a cheese sauce, or omit the cheese and serve with the simple thickened white sauce.


  • 1 large head cabbage (or 2 medium heads)
  • 3 cups corned beef (diced cooked)
  • 3 cups potatoes (diced cooked)
  • 1 teaspoon dried leaf thyme (crumbled)
  • Dash black pepper
  • 1/2 teaspoon salt
  • 1 large egg (slightly beaten)
  • 1 cup beef broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup shredded mild Cheddar cheese
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Heat oven to 350 F. 

  2. Separate leaves from cabbage. Put leaves in a large cooking pot with a little water; cover and let the leaves steam just until slightly wilted and flexible.

  3. In a large bowl, combine the diced leftover corned beef with the potatoes, thyme, salt, and pepper. Stir in the egg.

  4. Shape some of the corned beef mixture into a small ball, depending on the size of the cabbage leaf you are stuffing and place the filling on the cabbage leaf.

  5. Tuck sides in, and roll up.

  6. Place in a large baking dish or Dutch oven, seam-side down. Repeat with the remaining corned beef mixture and cabbage leaves, until all are used. If you have any cabbage leaves left, you can add them to the pot.

  7. Pour beef broth over the cabbage, cover tightly, and bake for about 30 to 40 minutes.

  8. Meanwhile, make the sauce. In a saucepan over medium heat, melt the 2 tablespoons of butter. Stir in flour until blended and smooth.

  9. Add the milk and continue cooking, stirring, until thickened.

  10. Add the cheese and cook until melted. Taste and add salt and pepper, to taste.

  11. Serve cabbage rolls with the cheese sauce.


  • If you need a shortcut, use a creamy mushroom sauce made with condensed soup.
  • An easy way to separate the leaves for cabbage rolls is to freeze the whole head of cabbage overnight. Take it out and let it thaw the next day. The leaves will peel right off and they will be flexible enough to roll without cooking first.

Recipe Variations

  • In a hurry? Make this quick mushroom sauce. Omit the last four sauce ingredients; combine a 10 3/4-ounce can of cream of mushroom soup with 1/3 cup of water, milk, or light cream. Add 1/2 to 1 cup of shredded cheese, if desired.
  • Sauté about 1/2 cup of finely chopped onion or a combination of onion and bell pepper and add to the filling.
  • Substitute frozen shredded hash brown potatoes (thawed) for the cooked diced potatoes.