A Girl & A Garnish


A thirty-something’s adventure through the wild world of food.

Corned Beef & Cabbage Rolls

Corned Beef & Cabbage Rolls

No St. Patrick's Day is complete without a little corned beef & cabbage! A traditional corned beef & cabbage entree is a hearty, rib-sticking meal, but since I'm working on my summer beach body - ain't nobody got time for that.

This Corned Beef & Cabbage Rolls recipe brings together all of the elements of the staple, festive dish, while still being waistline friendly...


- 8 oz. sliced corned beef

- 2 lbs. baby red potatoes, peeled & quartered

- 8 savoy cabbage leaves

- 1/4 white onion, sliced

- 1 egg

- 1 garlic clove, diced

- Salt & pepper, to taste

Prep time: 20 minutes - Cook time: 45 minutes - Total time: 1 hour, 5 minutes


1. Preheat oven to 350 degrees. Fill a large pot with water, sliced onion, diced garlic, potatoes, and salt & pepper and bring to a boil. Reduce heat a simmer, cover, and let cook for 15 minutes.


2. Remove potatoes from the pot. In a medium sized bowl, mash potatoes with egg, salt, and pepper.

5. Roll up the lettuce leaf lengthwise and place seam side down into a roasting pan.


6. Cover the pan lightly with foil and bake for 45 minutes. Serve while warm with mustard or horseradish sauce.


 Happy St. Patrick's Day!



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