Corned Beef Cabbage Rolls
1 pound Corned Beef Brisket with seasoning packet
2 Russett Potatoes
1 head Cabbage
2 tablespoons Butter
lace corned beef and spice packet in a large pot filled with water. Bring water to a boil and then turn the heat down to simmer for 4 hours.
Once meat is fork tender drain water and shred meat. In another large pot boil carrots, parsnips, and potatoes until they are soft.
Drain water from pot and roughly mash the vegetable together. Add butter and salt to taste.
Peel leaves from the head of cabbage and steam them for 2-3 minutes until they are just beginning to get tender. Lay each leaf out and pat it dry before adding a layer of mash and a layer of corned beef.
Roll the leaf up like a small burrito.
Preheat oven to 400°F
Spread extra mash in the bottom of a casserole dish and place cabbage rolls on top of it. Fill any space around the edges with more mash if you have it.
Bake in the oven for 20 minutes, until everything is warmed through.