Have St. Patrick’s Day leftovers? Corned Beef and Cabbage Rolls are the perfect spin on a traditional St. Patrick’s Day dinner when you don’t have a lot of time or need to use up leftovers.
You can do all the prep work ahead of time and pop these in the oven or slow cooker for an easy St. Patrick’s Day dinner or “day after” meal.
If you don’t happen to have any leftover corned beef on hand right now, my Instant Pot Loaded Mashed Potato Cabbage Rolls are sure to hit the spot and have directions for making them in the slow cooker or oven also.
We love St. Patrick’s Day. We both have a little Irish in us so we are legit, but how many generations ago was “true Irish”? I could count back on my side but I’m a bit too lazy right now. I know it way back to before William Penn came to America, back to when they moved back and forth between England and Ireland.
With that being said, we definitely eat our corned beef and cabbage once a year. And in trued Philly style, we also eat our Irish Potatoes (candy). I’d eat corned beef more often if we could find it beyond March.
It’s about the only time of the year my husband will actually eat cabbage. Yay for tradition, eh? For years, starting before I ever dreamed I would become a foodie blogger, we made it a tradition to use Kerrygold Butter and go all out for our St. Patrick’s Day dinner, including finishing the meal with some homemade Irish Potatoes.
Since then I have had added Kerrygold Cheese to the menu, but who am I kidding? There’s usually a block of Kerrygold in my cheese drawer anyway.
This year we’re going with a little Dubliner in our dinner. We had appointments this St. Patrick’s Day evening and weren’t able to actually sit down to a nice dinner so I changed it up a little bit.
This time we had Corned Beef and Cabbage Rolls. These are perfect for the main meal or as a way to use up any leftover corned beef and cabbage you have. Just make sure you don’t forget the Kerrygold Dubliner, please and thank you. It’s crucial that you use it.
Corned Beef and Cabbage Rolls
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- 10 cooked cabbage leaves
- 7 medium potatoes, cooked and mashed
- 1 pound corned beef, boiled
- 3 cups liquid from cooking the corned beef
- Kerrygold Dubliner Cheese
- Preheat oven to 375.
- Carefully cut the hardest stem section of the cabbage leaf out in a thin triangular shape (2-3 inches).
- Lay it out and add a scoop of mashed potatoes (appr. 1/2 cup).
- Add a layer of thinly sliced Kerrygold Dubliner Cheese.
- Add slices of corned beef.
- Close cabbage leaf and place in 9×13 baking dish.
- You will need 2 baking dishes.
- Pour 1 1/2 cups corned beef water over each pan.
- Cover with foil.
- Bake 30-40 minutes.