All my corned beef and cabbage fans raise your hands! I turned this classic St. Patrick’s Day dish into a cute little bite sized appetizer! In order to shrink this down to size, I used Brussels sprouts instead of cabbage and slices of corned beef lunch meat. Want some potatoes with your mini meal? I got you covered!

FUN FACT:  Are Brussels sprouts just baby cabbages? No they are not! While they certainly look the part of a miniature cabbage, they are in fact different. They are in the same family, however, of cruciferous vegetables that grow out of the ground along with broccoli and cauliflower.
corned beef and cabbage rolls
Corned Beef and Cabbage Dippers
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Servings Prep Time
4-6 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
35 minutes
corned beef and cabbage rolls
Corned Beef and Cabbage Dippers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash and thoroughly dry Brussels sprouts. Squeeze lemon and mix in pepper and parsley to your taste.
    brussel sprouts
  2. Peel the skin off the potato, rinse and pat dry. Then peel ribbons off the potato. Next, wrap one or two potato ribbons around your Brussels sprout.
    sliced cabbage
  3. Brussel sprouts
  4. Melt your butter in the microwave and using a basting brush, brush on a light layer of butter on the potato ribbon followed by a sprinkle of dill.
    wrapped brussel sprouts
  5. Take one strip of corned beef and gently roll the Brussels sprout and potato all the way up and secure with a toothpick.
    corned beef
  6. corned beef and cabbage rolls
  7. corned beef and cabbage rolls
  8. Bake at 350 degrees for 25 minutes, then turn each one and bake another 10 minutes. Serve with a grainy mustard for dipping!
    corned beef and cabbage rolls