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
Makes: 24 pieces
medium russet potatoes, peeled and cubed
cup butter, cut into 4 pieces
Kosher salt, to taste
medium head of cabbage
pounds cold corned beef, sliced into long strips
- 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.
- 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.
- 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.
- 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.