Corned Beef and Cabbage Rolls
Take a budget-friendly approach to traditional corned beef and cabbage with this recipe! It captures the classic flavor you love, rolled into a cabbage leaf for the perfect portable appetizer at any St. Patrick’s Day party.
8 Serving(s)
Ingredients
- 16 large cabbage leaves
- 1/2 (2 lb.) pkg. Schnucks flat-cut corned beef brisket
- 1 cup Schnucks Thousand Island dressing, divided
- 1 cup Schnucks shredded sauerkraut
- 1 cup Schnucks shredded Swiss cheese
Instructions
- Bring a large pot of water to boil. Add cabbage; cook until softened, about 2 minutes. Remove and pat dry.
- Prepare brisket according to package directions, shred and divide into 16 portions (about 1 ounce each).
- On the center of each cabbage leaf, spread 1/2 tablespoon dressing, 1 ounce brisket, 1 tablespoon sauerkraut and 1 tablespoon Swiss cheese. Tightly roll up leaves, tucking in sides as you roll. Secure with toothpicks if necessary.
- Cut rolls in half and serve warm with remaining dressing.
Nutrition Facts
313 Calories Per ServingFat: 27gSaturated Fat: 8gCholesterol: 60mgSodium: 943mgCarbohydrates: 7gFiber: 2gSugars: 5gProtein: 12gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe