Corned Beef and Cabbage Rolls
- 2 pounds corned beef brisket*
- 1 onion, quartered
- 2 pounds Russet potatoes, peeled and quartered
- 16 large outer leaves from a savoy cabbage
- 1 large egg, beaten
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- Mustard, for serving
Preheat the oven to 350°F. Mash potatoes with egg, salt and half the parsley. Chop beef very coarsely. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. Sprinkle with remaining 1 tablespoon parsley and serve with mustard.
*If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).
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