I don't know why I didn't think of this before! It's the perfect answer to bland St. Paddy's Day fare....you know, the plain cabbage, the plain corned beef, the plain potatoes....blah, blah, blah...So what I cooked up starts out the same way as every St. Patrick's Day meal around here - I steamed the cabbage - except this time I steamed whole leaves of cabbage! I boiled the corned beef in spices and mustard just like always and I boiled the potatoes ....But, on top of the whole steamed cabbage leaf, which was nice and soft, I put thinly sliced pieces of corned beef with some leeks and onions, tiny chunks of boiled potatoes and topped it all off with a mustard viniagrette that was almost drinkable! I rolled that baby up and with the first bite I knew I had a winner...and as the last drop of mustard sauce dripped down my chin...I paused just long enough to say a wee little prayer for the glorious blessings of St. Paddy - whatever they may be!
These roll-ups, served with a nice slice of Irish Soda Bread and a green-colored beverage made our St. Patrick's Day celebration SOOOOOO much tastier! You don't need any utensils...just pick them up and go for it...oh, you might want to wash your hands first, especially if you've been out shearing sheep!
And I won't wait a whole year to have these again!
Irish Corned Beef And Cabbage Roll-Ups - Pots and Pins
For Corned Beef:
2.5 lb. corned beef brisket
1/2 cup yellow mustard
1 leek, rinsed and finely sliced
1 large white onion, sliced
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon minced garlic
In Dutch Oven, place corned beef and the remaining ingredients and cover with cold water. Bring to a boil, cover with a lid and turn down heat to simmer for 2 1/2 hours. When done, remove beef, let sit for 10 minutes before slicing, crosswise, into thin pieces. Remove some of the leeks and onions for serving.
For Cabbage:
1 head of cabbage, washed and leaves carefully peeled off. Put leaves in steamer and steam for approximately 20 minutes or until leaves are soft. Carefully remove and let cool.
For Mustard Vinaigrette:
1 tablespoon yellow mustard
2 tablespoons Dijon mustard
1 green onion, finely chopped
1/8 teaspoon Tabasco sauce
1/2 teaspoon minced garlic
1/2 cup balsamic vinegar
1/2 cup vegetable oil
1 cup sour cream
1/2 teaspoon salt
Pulse all ingredients in a food processor, except oil and sour cream, until combined. With the motor running, add oil in a slow stream and process until smooth. Continue to add sour cream in dollops, processing until smooth. Season with salt. (This can be kept in the refrigerator for up to one week and it's a great salad dressing, too.)
For Potatoes:
10 small red potatoes, boiled until fork tender, cut into bite-sized pieces.
To assemble:
Start with a cabbage leaf, place two pieces of thinly sliced corned beef on leaf, top with some leeks and onions, potatoes and drizzle some mustard sauce over the top. Roll up leaf and eat...then continue making the rest of the roll-ups. Makes 12. 
