St. Patrick’s Day Party Food: Corned Beef Cabbage Rolls

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St. Patrick’s Day may be about drinking, but you still have to eat! Here’s a fun way to turn the classic corned beef and cabbage meal into a finger-food appetizer for your Irish festivities this year.

Erin go Bragh!


6 Savoy cabbage leaves
½ cup stone-ground mustard
2 slices dark rye bread
½ lb corned beef


Trim off the white core at the bottom. Steam cabbage leaves for no more than 2 minutes. Rinse with cold water and pat dry. Cut leaves in half length-wise.

Cut rye bread and corned beef into strips. Spread mustard onto the bread strips and place corned beef on top. Lay the bread/corned beef section on a half cabbage leaf and roll.

Ideas for optional dips or alterations:

  • Dip idea: Mix equal parts mayonnaise and chopped dill
  • Dip idea: Mix 1/4 cup sour cream with 3 tbsp. prepared horseradish
  • Alteration: Leave out the bread for a low-carb appetizer
  • Alteration: Don’t steam the cabbage for a crispier treat

Other St. Patrick’s Day party recipes:

Recipe inspired by The Food Network.

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