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Corned Beef Cabbage Rolls

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Recipe and photography provided by Heinen’s partner, Chef Billy Parisi. 

This St. Patrick’s Day, give basic corned beef and cabbage a facelift with these Corned Beef Cabbage Rolls.

Filled with hearty fixings like mashed potatoes, carrots and parsnips, you’ll feel lucky to have this Irish-inspired dish on your table.

Corned Beef Cabbage Rolls

Corned Beef Cabbage Rolls


  • 10 large green cabbage leaves
  • 2 carrots, peeled and cut into thick matchsticks
  • 2 parsnips, peeled and cut into thick matchsticks
  • 1 cup mashed potatoes
  • 2 cups cooked corned beef, shredded


  1. Preheat the oven to 400°F.
  2. Add the cabbage leaves to a large pot of boiling water and cook for 8-10 minutes, or until soft. Drain and cool in the refrigerator.
  3. Add the carrots and parsnips to the boiling water and cook for 5-7 minutes, or until al dente. Remove and chill.
  4. To roll, place 2 Tbsp. of mashed potatoes in the center of a cooked cabbage leaf. Add a few carrots, parsnips and ¼ cup of beef.
  5. Roll the cabbage to conceal the filling and repeat until all of the cabbage leaves have been filled.
  6. Place in a 13×9 casserole dish and cover with foil.
  7. Bake at 400°F for 25 minutes.
  8. Serve.

Corned Beef Cabbage Rolls

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

    1. We recommend using peppercorns, allspice, bay leaves and mustard seeds for a traditional corned beef seasoning. The cabbage may be seasoned with salt and pepper as desired. Thank you!

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