St. Patrick's Day Maki

By Joy Huang | The Cooking of Joy
January 19, 2015
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: All the makings of a St. Patrick's Day boiled dinner--corned beef, potatoes, and cabbage--in maki form! You can serve these with a honey mustard dipping sauce if you like, but I think it's flavorful enough by itself.Joy Huang | The Cooking of Joy

Makes: 24 pieces

  • 2 medium russet potatoes, peeled and cubed
  • 1/4 cup butter, cut into 4 pieces
  • 2 tablespoons milk
  • Kosher salt, to taste
  • 1 medium head of cabbage
  • 1 1/2 pounds cold corned beef, sliced into long strips
  1. Add the cubed potatoes to a large pot and add enough cold water to cover. Bring to a boil and cook for 15-20 minutes, until potatoes are soft when you insert a knife.
  2. Drain and transfer to a medium bowl. Add butter and milk and mash until there are no lumps. Salt to taste and set aside to cool.
  3. Start boiling a large pot of water. Gently peel off the cabbage leaves, keeping them whole. In two batches, simmer the leaves for 8-10 minutes or until soft. Transfer from the pot to an ice-water bath. Pat the leaves dry and set aside.
  4. Lay out a single cabbage leaf. Spread mashed potatoes over the bottom 2 inches, and place 2-3 strips of corned beef in the middle of the potatoes. Roll the cabbage leaf up tightly. After all the leaves are rolled, cut into bite-sized pieces and serve.

More Great Recipes:
Beef|Vegetable|Appetizer|Hors D'Oeuvre|Side|Spring