RECIPE: Corned beef & Cabbage rolls

Chef Jack Riebel and owner Steve Mars from Paddy Shack at the Half Time Rec in St. Paul prepared for us some St. Patrick's Day classics.

Corned Beef & Cabbage Rolls

Serves 6

Ingredients for the rolls

1.5# Prepared corned beef

1/4 C. chicken stock or reserved cooking liquid

1 C. Roasted chopped Poblano peppers reserve ½ for chile sauce recipe

1 C. caramelized onion, reserve ½ for chile sauce recipe

1 C. green chile sauce

2 Tsp. Creamy prepared horseradish

1¼ C. grated cheddar, preferably Irish

Salt and cracked pepper

6 ea. Boxty, recipe to follow


Place Corned beef, roasted Poblano, onions, stock and chile sauce into a large sauté pan, place on med-high heat. Bring mixture to boil, let boil for 1-2 minutes. Stir in cheese to melt, allow to thicken. Stir in Horse radish, adjust seasoning and divide equally into 6 Boxty. Roll, cut and garnish.

Ingredients for Cabbage

1# green cabbage

4 ea. Green onion

1 T. malt vinegar

2 tsp. Dijon mustard

1 tsp. honey

Salt to taste

Cilantro srigs


Chiffonade cabbage slice green onion fine and stir in remaining ingredients. Garnish

Ingredients for Green chile cream

1 # Poblano chiles, roasted and chopped

1 large white onion, Juillene

1 clove garlic, smashed

2 T. Olive oil

½ C. chicken stock

Pinch of fresh thyme

2/3 C. Crème Fraiche or mecxican Crema

Salt to taste


Heat a 2 qt pot on med-high heat. Saute' onion in olive oil. Stir constantly, reduce heat and cook until softend do not brown.

Add garlic clove, Poblanos and chicken stock. Return to a boil.

Cook for 1-2 minutes, add crème fraiche and thyme. Return to a boil and reduce cream slightly, remove from heat and allow to cool..Carefully puree in blender. This can be made and refrigerated 2-3 days in advance

Ingredients for Boxty

2 eggs

2 tsp. salt

½ C. A.P Flour

¼ Grated fresh potato

1 tsp. Baking soda

½ c. fresh or left over mashed potato

6 T. Butter


Mix all ingredients except butter. cover tightly and let rest 20-30 minutes.

In a non-stick pan or griddle. Melt 1 T. butter. When foaming, add roughly 2/3 C. batter, spread out to form a thin pancake. Brown and flip, brown equally on other side. Remove to a sheet of wax paper. Repeat process. These can be made a day ahead and refgerated. They also freeze well.

Note: this batter will oxidize quickly. Make sure to cook them within 2-3 hours of making batter.