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
Ingredients
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2
medium russet potatoes, peeled and cubed
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1/4 cup
butter, cut into 4 pieces
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2 tablespoons
milk
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Kosher salt, to taste
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1
medium head of cabbage
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1 1/2 pounds
cold corned beef, sliced into long strips
Directions
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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.
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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.
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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.
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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.
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