CORNED-BEEF-AND-CABBAGE ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 24 mini rolls
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
- Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
- Toss the corned beef with the mustard in a small bowl.
- Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
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