corned beef stuffed cabbage rolls

This easy dinner recipe can feed a crowd while embodying the St. Patty's spirit.


Corned beef and cabbage - a classic combo that's been satisfying humankind for centuries. These stuffed cabbage rolls are easy to freeze, reheat, or be eaten all in one sitting. We love serving them with a side of roasted potatoes, sour cream, parsley and some 1,000 island dressing.

This recipe can be modified to feed two people or a whole party!

corned beef stuffed cabbage rolls dinner recipe

cabbage rolls ingredients:

  • head of cabbage

  • sliced corned beef

  • sliced swiss cheese

  • sauerkraut

  • 1,000 island dressing

  • olive oil

  • butter

  • 64fl oz vegetable broth

  • salt & pepper

roasted potatoes ingredients:

  • russet potatoes

  • olive oil

  • butter

  • salt & pepper

  • parsley

  • paprika

  • thyme

  • Kinder's woodfired garlic seasoning (optional)


corned beef stuffed cabbage rolls

cabbage rolls instructions:

  1. Pre-heat oven to 350F. Put the vegetable broth, 2 tbsp. butter, salt and pepper into a large pot and bring to a boil. Wash cabbage head and place into pot. Boil 10-15 minutes, rotating occasionally until leaves are easy to peel.

  2. Remove cabbage head from pot. Peel cabbage leaves off head, cutting or tearing at the base to remove the leaves and place onto a towel to absorb excess broth.

  3. Assemble your rolls! Lay leaf so the "curved" side is facing you (it should look like a lettuce cup) and apply your 1,000 island dressing. Layer first with a slice of cheese, then the desired amount of corned beef followed by sauerkraut and finished with another slice of swiss. Fold in sides of cabbage leaf and roll up tightly.

  4. Rub a casserole dish with olive oil and place your cabbage rolls inside. Bake for 30 minutes. Serve with roasted potatoes and a side of sour cream or more 1,000 island dressing.

roasted potatoes instructions:

  1. Pre-heat oven to 350F. Bring a medium pot of water to a boil. Wash and peel imperfections on the potatoes, dice medium and put into pot. Boil for 10 minutes. Strain and set aside to let potatoes cool for 5 minutes.

  2. Prepare a bowl with the parsley, paprika, thyme, salt and pepper (measure with your heart). Pour potatoes into bowl and toss. Add olive oil and optional Kinder's woodfired garlic seasoning.

  3. Pour seasoned potatoes onto baking sheet lined with parchment paper. Bake for 30 minutes, flipping at 15 minutes. Serve with stuffed cabbage rolls and a side of sour cream or more 1,000 island dressing.


Depending on your guest list, you can make as many or as few as you want! These stuffed cabbage rolls are also a great reheat, just pop 'em in the oven.