St. Patty’s Day Spring Rolls

“No green food for me. I get enough of that from my own fridge”-Maxine

St. Patty’s Day…Oh how I love ya…this week we celebrated with two dinners honoring the good old guy from Ireland…and there was a lot of green food involved!

Well we do have a lot of Irish blood in this family….and I am sporting the hair color of choice for the day…and I try to be very visible in my old Bellpointe shamrock sweater and appropriate accessories…so we just have to celebrate!

The menu this week included these fun DIY Corned Beef & Cabbage Roll appetizers.

I used a recipe from the Food Network and adapted it to make it more fun. My photography needs work but here is the recipe:

Corned-Beef-and-Cabbage Rolls

Recipe By: adapted from Food Network
Serving Size: 4


6 savoy cabbage leaves
1/4 cup mayonnaise
fresh parsley, chopped
fresh dill, chopped
1/2 pound corned beef, sliced into strips
whole grain mustard
2 slices rye bread, cut into strips


Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill. Can add a little horseradish to spice it up. Cut 2 slices rye bread into strips. Slice 1/2 pound corned beef into strips. Set everything out in little bowls, including mustard. Everyone can top the cabbage leaves with a few strips each of the bread and corned beef and condiments. Roll up and enjoy! It’s just fun!

DIY Corned Beef and Cabbage Rolls

DIY Corned Beef and Cabbage Rolls

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