Best 5 Corned Beef And Cabbage Roll Appetizers Recipes

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Corned beef and cabbage is a classic Irish dish that is often enjoyed on St. Patrick's Day. This hearty and flavorful dish is typically made with corned beef brisket, cabbage, potatoes, and carrots. While the traditional corned beef and cabbage dish is delicious, it can sometimes be a bit heavy. If you're looking for a lighter and more appetizer-friendly version of this classic dish, why not try making corned beef and cabbage roll appetizers? These handheld appetizers are perfect for parties, potlucks, or any other gatherings. They're also easy to make and can be customized to your liking.

Let's cook with our recipes!

CORNED BEEF AND CABBAGE ROLLS



Corned Beef and Cabbage Rolls image

This recipe can be a lot of work, so I have not made it for a while. I invented it many, many years ago and haven't seen anything else like it. It's a nice comfort food in the winter.

Provided by Andtototoo

Categories     Low Cholesterol

Time 2h15m

Yield 20 cabbage rolls, 6 serving(s)

Number Of Ingredients 9

5 large red potatoes, peeled and sliced
6 carrots, peeled
2 large cabbage
3 tablespoons oil
1 onion, diced
2 (12 ounce) cans corned beef
14 ounces vegetable broth
salt, as needed
pepper, as needed

Steps:

  • Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
  • Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
  • With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
  • Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
  • Cut out the tough stem (vein) from each cabbage leaf. Set aside.
  • Grate the remaining cabbage and lightly steam and set aside.
  • In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
  • Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
  • Fill the remaining cabbage leaves the same way.
  • Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
  • Bake 350 degrees for at least 45 minutes or until everything is hot.

Nutrition Facts : Calories 698.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 111.1, Sodium 1421.2, Carbohydrate 80.3, Fiber 16.8, Sugar 21.5, Protein 33.1

QUICK CORNED BEEF AND CABBAGE ROLLS



Quick Corned Beef and Cabbage Rolls image

I have another recipe that I invented for this that is very good, but takes a lot of time. This is similar but fast, and makes a nice meal when it is cold outside.

Provided by Andtototoo

Categories     One Dish Meal

Time 1h10m

Yield 12 cabbage rolls, 4-5 serving(s)

Number Of Ingredients 4

12 large cabbage leaves, parboiled
3 (15 ounce) cans corn beef hash
1 (15 ounce) can chicken broth
2 carrots, sliced

Steps:

  • Lightly oil a 9" x 13" pan.
  • Divide the corned beef hash into 12 equal portions.
  • Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish.
  • Repeat with the rest of the cabbage leaves.
  • Pour one can of chicken or vegetable broth over the cabbage rolls.
  • Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.).
  • Cover tightly with aluminium foil.
  • Bake in a 350 degree oven for one hour until everything is very hot.
  • The prep time does not include the time for parboiling the cabbage leaves.

Nutrition Facts : Calories 55.5, Fat 0.8, SaturatedFat 0.2, Sodium 388.9, Carbohydrate 9.1, Fiber 3.3, Sugar 5, Protein 3.9

CANNED CORNED BEEF AND CABBAGE



Canned Corned Beef and Cabbage image

Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.

Provided by Keani

Time 35m

Yield 6

Number Of Ingredients 6

2 (12 ounce) cans corned beef
1 tablespoon soy sauce
½ teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 (12 ounce) cans tomato sauce
1 ½ medium heads cabbage, chopped

Steps:

  • Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
  • Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g

CORNED BEEF JERKY



Corned Beef Jerky image

The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.

Provided by Soup Loving Nicole

Categories     Jerky

Time 4h45m

Yield 20

Number Of Ingredients 7

2 ½ pounds flat-cut corned beef brisket
½ tablespoon brown sugar
½ tablespoon ground coriander seed
½ tablespoon smoked paprika
1 teaspoon freshly ground black pepper
½ teaspoon ground dry mustard
½ teaspoon garlic powder

Steps:

  • Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
  • Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
  • Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
  • Place strips on the trays of a dehydrator making sure not to overcrowd.
  • Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
  • Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg

CORNED BEEF AND CABBAGE EGG ROLLS



Corned Beef and Cabbage Egg Rolls image

This easy corned beef and cabbage egg roll recipe is great for a St. Patrick's Day event. Or maybe something fresh to change up your next potluck. Served alongside your favorite Thousand Island dressing, it will be the talk of the party.

Provided by Brandon Wilson

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 3h

Yield 20

Number Of Ingredients 8

1 (2 pound) corned beef brisket with spice packet
1 ½ cups water, divided
1 medium head cabbage, cut into chunks
salt and ground black pepper to taste
2 tablespoons grapeseed oil
10 slices Asiago cheese
1 (16 ounce) package wonton wrappers
2 cups peanut oil for frying, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place corned beef in a large roasting pan with the fat facing up. Add 1 cup water and the seasoning packet. Cover with aluminum foil.
  • Cook in the preheated oven for 1 1/2 hours. Remove from the oven and increase heat to 400 degrees F (200 degrees C).
  • Season cabbage with grapeseed oil, salt, and pepper; scatter around the brisket. Return to the oven and roast, uncovered, until cabbage is tender, about 20 minutes.
  • Remove from the oven and let cool completely, 30 to 45 minutes. Dice corned beef and cut cabbage into smaller strips; mix together in a mixing bowl.
  • Cut Asiago cheese slices in half. Place an egg roll wrapper in front of you with one corner facing you, like a diamond. Put a piece of cheese in the center and top with 1/4 cup cabbage mixture. Wet the top 2 edges of the wrapper (furthest from you). Fold the left corner in and over the filling, then do the same with the right corner, overlapping a bit. Take the bottom corner and fold it 2/3 in towards the top corner, then wrap to seal. Repeat to fill and form remaining egg rolls.
  • Heat 2 inches oil in a deep saucepan over medium heat to 375 degrees F (190 degrees C). Working in batches, lower a few egg rolls carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and repeat to fry remaining egg rolls.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 15.7 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 4.3 g, Sodium 533.5 mg, Sugar 1.5 g

Tips:

  • Choose high-quality corned beef for the best flavor.
  • Cook the corned beef according to the package directions. It should be fork-tender when done.
  • Shred the corned beef and cabbage finely so that it can be easily rolled up.
  • Use a variety of cheeses in the filling for a more complex flavor.
  • Dip the egg rolls in bread crumbs before frying them for a crispy coating.
  • Serve the egg rolls with your favorite dipping sauce, such as Thousand Island dressing or ranch dressing.

Conclusion:

Corned beef and cabbage egg rolls are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover corned beef and cabbage. With a little creativity, you can create your own unique corned beef and cabbage egg rolls that will be sure to impress your guests.

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