Corned Beef and Cabbage Rolls

3 years ago

St. Patrick’s Day is officially one week from Monday. Can you believe it? March is flying by quicker than I could have imagined. Whether you are guzzling green beer with your friends this weekend, having a party with friends, or bringing in some fun goodies to work, there is always a fun way to celebrate the holiday.


The timing of St. Patty’s worked out perfectly this year, because we had a full corned beef and cabbage dinner at my grandmother’s house while we were home last week. Talk about some great inspiration! St. Patrick’s Day isn’t truly St. Patrick’s Day without corned beef and cabbage. Making a meal like that is a lot of hard work, so I wanted to create the “quick and easy” version of corned beef and cabbage. I have heard about the infamous stuffed bread recipe that our friend Allison makes, so I thought I would recreate something similar by making biscuits stuffed with corned beef, cabbage, and cheese. Sort of weird? Yeah, maybe. But they are really darn good.



You can make your own biscuit recipe from scratch, or you can make the really quick and easy version and buy pre made biscuit dough. Cabbage, corned beef, and havarti combine to make a creamy, caramelized filling which explodes with flavor when you bite into the biscuits. You can make them full sized for a dinner side dish, or tiny like little Irish dumplings to have as an appetizer!



Corned Beef and Cabbage Rolls
Prep time
20 mins
Cook time
12 mins
Total time
32 mins
Author: Cooking in Red Socks
Recipe type: Dinner Breads
Serves: 8 large rolls, 16 bites
  • 1 batch of biscuit dough, store bought or homemade
  • ⅓ lb sliced corned beef, small dice
  • 3 cups cabbage, small dice
  • ½ yellow onion, small dice
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • ⅓ lb havarti cheese, thinly sliced
  1. Preheat the oven to 400 degrees, or according to package directions for the biscuits.
  2. Heat a large saute pan sprayed with cooking spray over medium heat. Add the cabbage, onions, and garlic and saute for 3-4 minutes. Add the corned beef and saute another 4 minutes, or until the mix is caramelized and blended well. Season to taste with salt and pepper.
  3. Cut the dough into 8 biscuits for large dinner rolls, or cut into 16 biscuits for appetizer bites. Add 2-3 tbs of filling for the large rolls, and 1 tbs filling to the small bites. Cover with a small slice of cheese. Pinch the sides around the filling to completely seal in the filling. Place the biscuits seam side down on a cookie sheet covered in parchment paper.
  4. Bake the rolls for 12- 14 minutes, or according to package directions. Serve hot.
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