As we approach St. Patrick’s Day, the air is filled with the sweet aroma of corned beef and cabbage simmering away in pots and pans across the nation. This classic Irish dish is a staple of the holiday, and for good reason – it’s easy to make, packed with flavor, and feeds a crowd. But why stick to just one way of preparing this beloved duo when you can try 20 different delicious recipes?
From hearty stews and casseroles to tasty sandwiches and tacos, we’ve got a corned beef and cabbage recipe for every taste and preference. Whether you’re looking for a classic take on the dish or something new and adventurous, we’ve got you covered. So grab your apron, sharpen your knife, and get ready to cook up some Irish magic with our collection of 20 delicious easy corned beef and cabbage recipes for St. Patrick’s Day.
Classic Corned Beef and Cabbage with Mustard Sauce
This hearty dish is a staple of Irish cuisine, perfect for St. Patrick’s Day or any cozy dinner gathering. Tender corned beef and crisp cabbage are elevated by a tangy mustard sauce.
Ingredients:
– 3 lbs corned beef brisket
– 1 head of cabbage, thinly sliced
– 2 tbsp mustard (Dijon or whole-grain)
– 2 tbsp brown sugar
– 1 tsp ground black pepper
– 1 cup chicken broth
Instructions:
1. Preheat oven to 300°F.
2. Rinse corned beef under cold water, pat dry with paper towels.
3. Place corned beef in a large Dutch oven or heavy pot with lid.
4. Add chicken broth, brown sugar, and black pepper. Cover and simmer for 3-1/2 hours or until tender.
5. Meanwhile, boil sliced cabbage in salted water until tender. Drain and set aside.
6. In a small bowl, whisk together mustard and 1 tbsp of the cooking liquid from the corned beef.
7. Slice cooked corned beef against the grain. Serve with boiled cabbage and drizzle with mustard sauce.
Cooking Time: Approximately 4-4 1/2 hours
Slow Cooker Corned Beef and Cabbage Stew
Slow Cooker Corned Beef and Cabbage Stew Recipe
A hearty and comforting stew perfect for a chilly day, this slow cooker recipe combines tender corned beef with sweet and tangy cabbage.
Ingredients:
– 2 pounds boneless corned beef brisket
– 1 medium-sized head of cabbage, chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon caraway seeds
– 1 cup chicken broth
– 1 tablespoon brown sugar
– Salt and pepper to taste
Instructions:
1. In a slow cooker, combine the corned beef, cabbage, onion, garlic, and caraway seeds.
2. Pour in the chicken broth and add the brown sugar. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Remove the corned beef from the slow cooker and slice it against the grain. Return the slices to the stew and serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Instant Pot Corned Beef and Cabbage with Carrots
A classic Irish-inspired dish gets a quick makeover with the Instant Pot! This recipe yields tender, flavorful corned beef, crispy cabbage, and sweet carrots all at once.
Ingredients:
– 1 pound corned beef brisket
– 2 medium-sized carrots, peeled and sliced
– 1 large head of cabbage, shredded
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon mustard seeds
– Salt and pepper, to taste
– 4 cups water
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the corned beef, carrots, cabbage, garlic, brown sugar, mustard seeds, salt, and pepper.
3. Pour in the water, making sure everything is submerged.
4. Close the lid and make sure the valve is set to “SEALING”. Press the “Meat/Stew” button or “Manual” mode with 30 minutes of cooking time at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Remove the corned beef from the pot and slice it against the grain. Serve with the carrots, cabbage, and juices.
Cooking Time: 40 minutes (30 minutes cooking + 10 minutes natural release)
Corned Beef and Cabbage Soup with Potatoes
This comforting soup is a twist on the classic St. Patrick’s Day dish, adding tender potatoes for added texture and flavor. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 pound corned beef brisket, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups cabbage, shredded
– 2-3 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup water
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the sliced corned beef over medium heat until browned, about 5 minutes.
2. Add chopped onions and minced garlic; cook until the onions are translucent, about 3-4 minutes.
3. Add shredded cabbage, diced potatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Corned Beef and Cabbage Casserole with Cheese
A hearty, comforting casserole that combines the flavors of corned beef, cabbage, and cheese. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound corned beef brisket, cooked and sliced
– 1 medium head of cabbage, shredded
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. Add the shredded cabbage and cook until wilted, about 5 minutes.
4. In a separate bowl, combine the cooked corned beef, milk, and butter. Stir until smooth.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Arrange half of the cabbage mixture in the prepared dish.
7. Top with the corned beef mixture, followed by half of the cheddar cheese.
8. Repeat the layers: cabbage, corned beef, and cheese.
9. Bake for 35-40 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Corned Beef and Cabbage Stir-Fry with Soy Sauce
A twist on traditional corned beef and cabbage, this stir-fry adds a savory depth of flavor from soy sauce. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 lb corned beef, sliced
– 2 cups shredded cabbage
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the corned beef and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the cabbage to the skillet and stir-fry until slightly tender, about 3-4 minutes.
5. Return the corned beef to the skillet and stir in soy sauce.
6. Cook for an additional minute, seasoning with salt and pepper to taste.
Cooking Time: 15-20 minutes
Corned Beef and Cabbage Tacos with Avocado Crema
Take a flavorful trip across the border with this unexpected twist on classic tacos. Thinly sliced corned beef, tender cabbage, and creamy avocado come together in perfect harmony.
Ingredients:
– 1 pound cooked corned beef
– 1 head of cabbage, thinly sliced
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 1/2 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, pickled red onion
Instructions:
1. In a large skillet, heat the corned beef over medium-high heat until crispy.
2. Meanwhile, cook the cabbage in a separate pan with a tablespoon of water until tender.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing the corned beef, cabbage, and avocado crema (see below) onto a warmed tortilla.
5. Serve immediately with desired toppings.
Avocado Crema:
– Combine diced avocado, sour cream, lime juice, and cumin in a bowl.
– Mix until smooth and creamy. Season with salt and pepper to taste.
Cooking Time: 20-30 minutes
Corned Beef and Cabbage Hash with Fried Eggs
Savor a hearty breakfast with this comforting dish featuring tender corned beef, sweet caramelized cabbage, and crispy fried eggs.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 medium cabbage, shredded
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 4 large eggs
– Cooking spray or oil
Instructions:
1. In a large skillet, cook the sliced corned beef over medium-high heat until browned, about 3-4 minutes. Remove from heat and set aside.
2. In the same skillet, add the butter, chopped onion, and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the shredded cabbage to the skillet and cook, stirring occasionally, until it’s tender and caramelized, about 10-12 minutes.
4. Crack the eggs into a bowl and whisk together. Heat a non-stick skillet or griddle over medium heat. Cook the eggs until the whites are set and yolks are cooked to desired doneness.
5. Serve the corned beef and cabbage hash with fried eggs on top.
Cooking Time: 25-30 minutes
Corned Beef and Cabbage Pot Pie with Puff Pastry
This hearty pot pie combines the rich flavors of corned beef, tender cabbage, and creamy sauce all wrapped up in a flaky puff pastry crust. A perfect comfort food for any time of year.
Ingredients:
– 1 pound cooked corned beef, diced
– 1 medium head of cabbage, shredded
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened. Add cabbage and cook until tender.
3. In a separate bowl, whisk together flour and chicken broth. Add heavy cream and stir until smooth. Season with salt and pepper.
4. Roll out puff pastry to fit a 9×13-inch baking dish. Fill with corned beef, cabbage mixture, and creamy sauce.
5. Brush edges of pastry with water and roll out remaining pastry to fit top of pie. Place on top of filling and press edges to seal.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Corned Beef and Cabbage Sandwiches with Rye Bread
A satisfying and flavorful sandwich that combines the tender goodness of corned beef, the crunch of fresh cabbage, and the earthy taste of rye bread.
Ingredients:
– 1 pound cooked corned beef, thinly sliced
– 1 medium head of cabbage, shredded
– 2 tablespoons mayonnaise or Dijon mustard (optional)
– 4 slices of rye bread
– Salt and pepper to taste
Instructions:
1. Lay the slices of rye bread on a flat surface.
2. Arrange a few slices of corned beef on each slice of bread.
3. Top the corned beef with shredded cabbage, leaving a small border around the edges.
4. Add a dollop of mayonnaise or Dijon mustard if desired for extra flavor.
5. Season with salt and pepper to taste.
6. Assemble the sandwiches by placing the top slice of rye bread on each.
Cooking Time: 0 minutes (no cooking required, just assemble!)
Enjoy your delicious Corned Beef and Cabbage Sandwiches with Rye Bread!
Corned Beef and Cabbage Stuffed Peppers
A twist on traditional stuffed peppers, this recipe combines the flavors of corned beef and cabbage with sweet bell peppers for a hearty and satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked corned beef, diced
– 1/2 cup shredded cabbage
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add corned beef, cabbage, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally.
5. Stuff each pepper with the corned beef mixture and top with shredded cheese (if using).
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Corned Beef and Cabbage Shepherd’s Pie
This comforting casserole combines the flavors of corned beef, cabbage, and mashed potatoes for a satisfying meal. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound cooked corned beef, diced
– 1 medium head of cabbage, shredded
– 2 tablespoons butter
– 1 cup all-purpose flour
– 1 cup milk
– 2 cups mashed potatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the cabbage and butter until tender.
3. Add the diced corned beef to the skillet and stir to combine with the cabbage.
4. In a separate pot, whisk together the flour and milk to make a roux, then bring to a simmer over medium heat.
5. Combine the cooked potatoes, corned beef mixture, and milk mixture in a 9×13 inch baking dish.
6. Top with additional mashed potatoes if desired.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Corned Beef and Cabbage Pizza with Guinness Crust
Celebrate the Emerald Isle’s heritage with this unique and delicious pizza that combines the flavors of corned beef, cabbage, and Ireland’s famous stout beer.
Ingredients:
– 1 cup Guinness stout
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast
– 1/4 cup olive oil
– 1/2 cup corned beef, thinly sliced
– 1 head of cabbage, shredded
– 1/2 cup mozzarella cheese, shredded
– 1/4 cup grated cheddar cheese
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine Guinness, flour, salt, sugar, and yeast. Mix until dough forms.
3. Knead for 5 minutes, then let rest for 10 minutes.
4. Roll out dough to desired thickness. Place on baking sheet.
5. Top with corned beef, cabbage, mozzarella cheese, cheddar cheese, and Dijon mustard.
6. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 20 minutes
Corned Beef and Cabbage Egg Rolls with Sweet Chili Sauce
Experience the perfect fusion of Irish and Chinese cuisine with this unique recipe, featuring tender corned beef and cabbage wrapped in a crispy egg roll.
Ingredients:
– 1 cup cooked corned beef, diced
– 1 cup shredded cabbage
– 2 large eggs
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 package wonton wrappers (about 20-24 wrappers)
– Sweet Chili Sauce (homemade or store-bought)
Instructions:
1. In a mixing bowl, combine corned beef, cabbage, and soy sauce. Mix well.
2. Beat eggs in a separate bowl. Add sesame oil and mix until smooth.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the corned beef mixture in the center of the wrapper.
4. Brush edges with egg mixture, then fold the wrapper into a triangle or a square shape to form an egg roll. Repeat with remaining wrappers and filling.
5. Deep-fry egg rolls until golden brown (about 3-4 minutes). Drain on paper towels.
6. Serve warm with Sweet Chili Sauce for dipping.
Cooking Time: 15-20 minutes
Corned Beef and Cabbage Quesadillas with Cheddar
Add a new spin to traditional corned beef and cabbage by wrapping it in a crispy quesadilla with melted cheddar cheese.
Ingredients:
– 1 lb cooked corned beef, diced
– 1 cup shredded cabbage
– 2 cups shredded cheddar cheese
– 4 large tortillas
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together diced corned beef and shredded cabbage.
3. Place one tortilla in the skillet and sprinkle half of the corned beef-cabbage mixture onto half of the tortilla.
4. Sprinkle 1/2 cup shredded cheddar cheese on top of the filling.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
9. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 10-12 minutes
Corned Beef and Cabbage Sliders with Horseradish Mayo
A twist on the classic corned beef and cabbage recipe, these sliders pack a punch of flavor and are perfect for a quick meal or snack.
Ingredients:
– 1 pound cooked corned beef, thinly sliced
– 1/2 cup shredded cabbage
– 4 hamburger buns
– 2 tablespoons butter
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter the buns and toast them on the grill or in a toaster.
3. In a small bowl, mix together the Dijon mustard and horseradish.
4. Assemble the sliders by spreading a layer of the mustard-horseradish mixture on each bun, followed by a slice of corned beef, some shredded cabbage, and finally another bun half.
5. Serve immediately.
Cooking Time: 10-12 minutes
Corned Beef and Cabbage Fried Rice with Scallions
A twist on traditional fried rice, this recipe combines the savory flavors of corned beef and cabbage with the crunch of scallions. Perfect as a main dish or as a side.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced corned beef
– 1 cup diced cabbage
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 scallions, thinly sliced
– Salt and pepper to taste
– Optional: soy sauce and sesame oil for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened (about 3 minutes).
3. Add the corned beef, cabbage, and cooked rice. Stir-fry until combined and heated through (about 5 minutes).
4. Push the mixture to one side of the pan. Crack an egg into the empty side and scramble it.
5. Mix the egg with the rice mixture. Season with salt, pepper, and optional soy sauce and sesame oil.
6. Garnish with scallions and serve hot.
Cooking Time: 15-20 minutes
Corned Beef and Cabbage Reuben Dip with Rye Chips
A creamy twist on the classic Reuben sandwich, this dip is perfect for game day gatherings or casual get-togethers. With its rich flavors and crunchy rye chips, you’ll be hooked!
Ingredients:
– 1 (16 oz) container of cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
– 1/4 cup chopped corned beef, cooked and diced
– 1/2 cup shredded cabbage
– Salt and pepper to taste
– Rye chips (about 1 bag)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together cream cheese, mayonnaise, Dijon mustard, and caraway seeds until smooth.
3. Add chopped corned beef and shredded cabbage; stir until well combined.
4. Transfer the mixture to a baking dish or ramekin.
5. Bake for 15-20 minutes or until heated through.
6. Serve warm with rye chips.
Cooking Time: 15-20 minutes
Corned Beef and Cabbage Stuffed Cabbage Rolls
A twist on traditional cabbage rolls, this recipe combines the flavors of corned beef and cabbage with a savory filling. Perfect for a comforting meal or a unique dinner party.
Ingredients:
– 1 head of cabbage
– 1 pound ground corned beef
– 1/2 cup cooked white rice
– 1/4 cup chopped onion
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough outer leaves from the cabbage head and blanch in boiling water for 5 minutes.
3. In a large skillet, cook the corned beef over medium heat until browned, breaking it up with a spoon as it cooks.
4. Add the cooked rice, onion, parsley, egg, salt, and pepper to the skillet and stir until combined.
5. Lay a cabbage leaf flat and place 1/4 cup of the filling in the center. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Corned Beef and Cabbage Breakfast Burritos with Salsa
Start your day off right with a twist on traditional breakfast burritos, featuring tender corned beef, crunchy cabbage, and spicy salsa.
Ingredients:
– 1 pound cooked corned beef, sliced
– 1 cup shredded cabbage
– 4 large eggs
– 4 tortillas
– 1/2 cup shredded cheddar cheese
– 1/4 cup salsa (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. In a bowl, whisk together eggs and a pinch of salt. Cook in a non-stick skillet over medium heat until scrambled.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble burritos by spreading scrambled eggs on each tortilla, followed by sliced corned beef, shredded cabbage, and cheese.
4. Spoon salsa over the filling, then fold tortillas to enclose.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Summary
Get ready to celebrate St. Patrick’s Day with these mouth-watering corned beef and cabbage recipes! From classic dishes like corned beef and cabbage with mustard sauce, to innovative twists like tacos and quesadillas, there’s something for everyone on this list. Try slow cooker stews, Instant Pot meals, casseroles, soups, and more. Whether you’re looking for a comforting main course or an easy snack, these recipes are sure to bring good luck and delicious flavors to your St. Patrick’s Day celebration.
