Zesty, savory, and oh-so-satisfying—nothing says St. Patrick’s Day like a hearty plate of corned beef and cabbage! Whether you’re craving classic comfort food or a quick weeknight dinner, we’ve rounded up 20 delicious, easy recipes to make your celebration unforgettable. So grab your apron and get ready to cook up some Irish-inspired magic—your taste buds will thank you!
Classic Corned Beef and Cabbage with Mustard Sauce
Master the ultimate comfort food with this elevated take on a St. Patrick’s Day staple. Marry fork-tender corned beef with crisp-tender cabbage, then dunk everything in a sharp, creamy mustard sauce that cuts through the richness.
Ingredients
- 3 lb corned beef brisket with spice packet
- 1 large yellow onion, cut into 1-inch wedges
- 4 large carrots, peeled and cut into 2-inch batons
- 1.5 lb small Yukon Gold potatoes, halved
- 1 small head green cabbage, cut into 8 wedges
- 1/2 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp chopped fresh parsley
Instructions
- Place the corned beef brisket in a large Dutch oven, fat-side up, and cover with cold water by 2 inches.
- Add the spice packet from the corned beef and bring to a boil over high heat.
- Reduce heat to maintain a gentle simmer, cover, and cook for 2.5 hours. (Tip: Maintain a bare simmer—boiling will toughen the meat.)
- Add the onion wedges, carrot batons, and halved potatoes to the pot.
- Return to a simmer, cover, and cook for 20 minutes until vegetables are nearly tender.
- Arrange the cabbage wedges on top of the other vegetables.
- Cover and simmer for 15 more minutes until cabbage is crisp-tender. (Tip: Keep cabbage above the liquid to steam rather than boil.)
- While vegetables cook, whisk together Dijon mustard, whole-grain mustard, sour cream, apple cider vinegar, and honey in a small bowl.
- Transfer the corned beef to a cutting board and let rest for 10 minutes.
- Slice the corned beef against the grain into 1/2-inch thick slices. (Tip: Slicing against the grain ensures maximum tenderness.)
- Stir the chopped parsley into the mustard sauce.
- Serve the sliced corned beef with the vegetables and mustard sauce on the side.
That mustard sauce transforms each bite with its tangy punch against the silky, slow-cooked beef. Tuck the tender cabbage wedges and potatoes beneath the sliced brisket to soak up all the savory broth. Try stacking slices on dark rye with extra sauce for next-day sandwiches that might just upstage the original meal.
Slow Cooker Corned Beef and Cabbage Stew
Overwhelmed by St. Patrick’s Day pressure? Obliterate the stress with this effortless slow cooker masterpiece. Our Corned Beef and Cabbage Stew transforms humble ingredients into a deeply satisfying, melt-in-your-mouth feast with zero fuss.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 lb baby Yukon Gold potatoes, halved
- 4 large carrots, cut into 2-inch batons
- 1 large yellow onion, julienned
- 4 cups beef bone broth
- 1 small head green cabbage, cut into 8 wedges
- 2 tbsp apple cider vinegar
- 1 tbsp whole grain mustard
- 1 tsp freshly cracked black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Place the corned beef brisket fat-side up in a 6-quart slow cooker.
- Scatter the halved baby Yukon Gold potatoes around the brisket.
- Arrange the carrot batons and julienned yellow onion around the potatoes.
- Empty the contents of the spice packet evenly over the brisket and vegetables.
- Pour 4 cups of beef bone broth around the ingredients, avoiding washing off the spices.
- Cover and cook on LOW for 7 hours until the brisket is fork-tender but not falling apart.
- Carefully arrange the 8 cabbage wedges over the brisket, submerging them partially in the liquid.
- Cover and continue cooking on LOW for 1 more hour until cabbage is tender but still structured.
- Transfer the brisket to a cutting board and let rest for 15 minutes before slicing against the grain.
- Whisk 2 tbsp apple cider vinegar and 1 tbsp whole grain mustard into the slow cooker broth.
- Season the broth with 1 tsp freshly cracked black pepper.
- Slice the rested brisket and return to the slow cooker.
- Garnish with 2 tbsp chopped fresh parsley before serving.
Witness the magic as tender corned beef practically dissolves on your tongue, while the cabbage wedges maintain their structural integrity. The bone broth transforms into a deeply savory, slightly tangy elixir that begs for crusty bread dipping. For a next-level experience, pile the stew over creamy mashed parsnips or serve in hollowed-out sourdough boules.
Instant Pot Corned Beef and Cabbage with Carrots
Nailing that perfect St. Patrick’s Day feast just got ridiculously easy. This pressure-cooked marvel delivers fork-tender corned beef and perfectly steamed vegetables in record time—no more all-day simmering required.
Ingredients
- 3 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 2 tbsp apple cider vinegar
- 1 lb baby potatoes, halved
- 4 medium carrots, cut into 2-inch batons
- 1 small green cabbage, cut into 6 wedges with core intact
- 2 tbsp unsalted butter, chilled and cubed
- 1 tbsp fresh parsley, finely chopped
Instructions
- Place corned beef brisket fat-side up in Instant Pot, sprinkling included spice packet evenly over meat.
- Pour beef broth and apple cider vinegar around brisket, ensuring liquid doesn’t cover meat entirely.
- Secure lid and set valve to sealing position; pressure cook on High for 85 minutes.
- Perform natural pressure release for 15 minutes, then carefully quick release remaining pressure.
- Transfer brisket to cutting board and tent loosely with aluminum foil.
- Add halved baby potatoes and carrot batons to cooking liquid in pot.
- Arrange cabbage wedges in single layer atop vegetables.
- Pressure cook on High for 3 minutes, then immediately quick release all pressure.
- Use slotted spoon to transfer all vegetables to serving platter.
- Whisk chilled butter cubes into cooking liquid until emulsified into glossy sauce.
- Slice brisket against the grain into ½-inch thick portions.
- Arrange sliced brisket over vegetables and drizzle with butter sauce.
- Garnish with finely chopped fresh parsley before serving.
Fall-apart tender brisket contrasts with crisp-tender cabbage and sweet carrots bathed in that rich, spiced cooking liquid. The potatoes soak up every drop of flavor while maintaining their structural integrity. For next-level enjoyment, pile leftovers on rye bread with spicy mustard for an epic next-day sandwich that might just surpass the original meal.
Corned Beef and Cabbage Soup with Potatoes
Kickstart your comfort food game with this hearty corned beef and cabbage soup. Transform leftover corned beef into a steaming bowl of Irish-inspired goodness that simmers to perfection. Get ready to warm your soul with every savory spoonful.
Ingredients
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound cooked corned beef, shredded
– 4 cups beef bone broth
– 2 cups filtered water
– 1 pound Yukon Gold potatoes, peeled and cubed
– 1 small head green cabbage, cored and chopped
– 1 teaspoon freshly cracked black pepper
– 1 bay leaf
– 2 tablespoons fresh parsley, chopped
Instructions
1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 pound shredded cooked corned beef and cook for 3 minutes to develop flavor.
5. Pour in 4 cups beef bone broth and 2 cups filtered water, scraping any browned bits from the bottom.
6. Add 1 pound cubed Yukon Gold potatoes, 1 small head chopped cabbage, 1 teaspoon freshly cracked black pepper, and 1 bay leaf.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer for 25 minutes until potatoes are fork-tender.
9. Remove bay leaf and discard.
10. Stir in 2 tablespoons chopped fresh parsley.
11. Ladle into bowls and serve immediately.
Rich, savory broth envelops tender potatoes and meltingly soft cabbage in this comforting bowl. The shredded corned beef adds satisfying texture and deep umami notes that develop beautifully overnight. For an elevated presentation, top with a dollop of horseradish crème fraîche and serve with crusty sourdough for dipping.
Corned Beef and Cabbage Casserole with Cheese
Ditch the boring St. Patrick’s Day spread. This corned beef and cabbage casserole transforms classic flavors into a cheesy, bubbling masterpiece that’s pure comfort in a dish.
Ingredients
- 1 lb cooked corned beef, shredded
- 4 cups savoy cabbage, thinly sliced
- 1 large yellow onion, julienned
- 2 cloves garlic, minced
- 2 cups sharp white cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1 ½ cups heavy cream
- 3 large pasture-raised eggs, lightly beaten
- 1 tsp Dijon mustard
- ½ tsp freshly grated nutmeg
- ¼ cup unsalted butter
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- ½ cup panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F.
- Melt unsalted butter in a large skillet over medium heat.
- Sauté julienned yellow onion for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in thinly sliced savoy cabbage and cook for 8 minutes until wilted but still vibrant.
- Transfer the cabbage mixture to a large mixing bowl.
- Fold in shredded corned beef until evenly distributed.
- In a separate bowl, whisk together heavy cream, lightly beaten pasture-raised eggs, Dijon mustard, kosher salt, freshly cracked black pepper, and freshly grated nutmeg.
- Pour the cream mixture over the corned beef and cabbage, stirring to coat thoroughly.
- Combine freshly grated sharp white cheddar and Gruyère cheeses in a small bowl.
- Sprinkle half of the cheese mixture into the corned beef base and stir gently.
- Transfer the entire mixture to a 9×13-inch baking dish, spreading it into an even layer.
- Top with the remaining cheese mixture, covering the surface completely.
- Combine panko breadcrumbs and finely chopped fresh parsley in a small bowl.
- Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Bake at 375°F for 30 minutes until the top is golden brown and the edges are bubbling.
- Let the casserole rest for 10 minutes before serving to allow the layers to set.
Golden and bubbling straight from the oven, this casserole delivers creamy, savory layers with a satisfying crispy top. The sharp cheeses melt into the tender corned beef and cabbage, creating a rich, comforting bite every time. Serve it scooped over roasted fingerling potatoes or with a side of grainy mustard for dipping to cut through the richness.
Corned Beef and Cabbage Stir-Fry with Soy Sauce
Grab your wok and get ready to transform St. Paddy’s leftovers into something spectacular. This fusion dish takes traditional corned beef to bold new territory with quick-seared cabbage and umami-packed soy sauce. Forget boiled dinners—we’re making weeknight magic in under 20 minutes.
Ingredients
- 12 ounces cooked corned beef, thinly sliced against the grain
- 1 small head green cabbage, cored and sliced into 1-inch ribbons
- 3 tablespoons avocado oil
- 4 cloves garlic, microplaned
- 1-inch piece fresh ginger, microplaned
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced on bias
- 1 tablespoon toasted sesame seeds
Instructions
- Heat a large carbon steel wok over high heat until wisps of smoke appear, about 2 minutes.
- Add 3 tablespoons avocado oil and swirl to coat the cooking surface completely.
- Add sliced cabbage and stir-fry for 3 minutes until edges begin to caramelize but retain crispness.
- Push cabbage to the wok’s perimeter, creating a well in the center.
- Add microplaned garlic and ginger to the center and cook for 15 seconds until fragrant but not browned.
- Incorporate cabbage back into the center and toss to combine aromatics evenly.
- Add thinly sliced corned beef and stir-fry for 90 seconds until heated through and slightly crisped at the edges.
- Pour 3 tablespoons soy sauce around the wok’s edge where it will instantly sizzle and reduce.
- Drizzle 1 tablespoon rice vinegar and 1 teaspoon toasted sesame oil over the mixture.
- Toss vigorously for 30 seconds to coat all components in the glazing sauce.
- Remove from heat and immediately garnish with bias-cut scallions and toasted sesame seeds.
- Serve directly from the wok while steaming hot.
Expect tender-crisp cabbage ribbons that soak up the salty-sweet soy glaze while maintaining structural integrity. The corned beef develops delightful crispy edges that contrast beautifully with its inherent briny tenderness. For maximum texture contrast, serve over jasmine rice or stuff into warm flour tortillas for fusion tacos that’ll disappear in minutes.
Corned Beef and Cabbage Tacos with Avocado Crema
Ditch the traditional and dive into these flavor-bomb corned beef tacos. We’re taking St. Paddy’s classic and giving it a serious glow-up with crispy cabbage slaw and creamy avocado crema that’ll make your taste buds dance. Forget boring dinners—this mashup brings the party to your plate in under 30 minutes.
Ingredients
- 1 pound fully cooked corned beef, shredded
- 2 cups thinly sliced green cabbage
- 1/4 cup apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 2 ripe Hass avocados, pitted and scooped
- 1/4 cup crème fraîche
- 2 tablespoons fresh lime juice
- 1 small garlic clove, microplaned
- 8 small corn tortillas
- 2 tablespoons grapeseed oil
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely diced
Instructions
- Combine shredded corned beef, cabbage, apple cider vinegar, sugar, and kosher salt in a medium bowl.
- Toss the slaw mixture vigorously for 45 seconds until cabbage begins to wilt slightly.
- Let the slaw rest at room temperature for 15 minutes to develop flavors while you prepare other components.
- Scoop avocado flesh into a blender pitcher with crème fraîche, lime juice, and microplaned garlic.
- Blend the avocado mixture on high speed for 30 seconds until completely smooth and pale green.
- Transfer the avocado crema to a squeeze bottle or small bowl and refrigerate until assembly.
- Heat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
- Brush corn tortillas lightly with grapeseed oil using a pastry brush.
- Toast tortillas in the hot skillet for 45-60 seconds per side until lightly charred and pliable.
- Warm the corned beef mixture in the same skillet for 2-3 minutes until heated through.
- Divide the warm corned beef mixture evenly among the toasted tortillas.
- Drizzle each taco generously with the chilled avocado crema in a zigzag pattern.
- Garnish tacos with chopped cilantro and diced jalapeño immediately before serving.
Fantastic texture contrast emerges between the tender corned beef and crisp-tender cabbage slaw. The creamy avocado crema provides a cooling counterpoint to the savory, slightly spicy filling. Serve these immediately with extra lime wedges for squeezing, or pack the components separately for a build-your-own taco bar situation.
Corned Beef and Cabbage Hash with Fried Eggs
Every corned beef leftover gets its glow-up moment in this crispy, savory hash. Elevate your brunch game with golden potatoes and tender cabbage crowned with perfectly fried eggs.
Ingredients
– 2 cups cooked corned beef, finely diced
– 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 2 tablespoons clarified butter
– 1 small yellow onion, finely chopped
– 2 cups shredded green cabbage
– ¼ cup heavy cream
– 4 pasture-raised eggs
– 1 tablespoon extra virgin olive oil
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon kosher salt
Instructions
1. Place potato cubes in a medium saucepan and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 8 minutes until just tender when pierced with a fork.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 2 minutes.
4. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering.
5. Add potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip potatoes using a metal spatula and cook for another 3 minutes until evenly browned.
7. Add chopped onion and cook for 2 minutes until translucent and fragrant.
8. Stir in diced corned beef and cook for 3 minutes until edges begin to crisp.
9. Add shredded cabbage and heavy cream, stirring to combine all ingredients evenly.
10. Season with kosher salt and freshly cracked black pepper, then cook for 4 minutes until cabbage is wilted and creamy sauce has reduced.
11. Create 4 wells in the hash mixture using the back of a spoon.
12. Crack one pasture-raised egg into each well, being careful not to break the yolks.
13. Drizzle olive oil around the edges of the skillet to prevent sticking.
14. Cover skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
15. Remove from heat and let rest for 1 minute before serving. Your crispy-edged potatoes create the perfect textural contrast to the rich, runny egg yolks. Serve directly from the skillet for maximum visual impact, or top with microgreens for a fresh counterpoint to the savory depth.
Corned Beef and Cabbage Pot Pie with Puff Pastry
Kick your comfort food game up a notch with this Irish-American fusion masterpiece. We’re transforming classic corned beef into a luxurious pot pie that’ll have everyone fighting for seconds. Forget boring boiled dinners—this is next-level cozy cuisine.
Ingredients
- 1 pound cooked corned beef, shredded
- 2 cups savoy cabbage, thinly sliced
- 1 cup Yukon gold potatoes, ½-inch diced
- ¾ cup carrots, ¼-inch sliced
- ½ cup yellow onion, finely diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock, reduced by half
- ½ cup heavy cream
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
- 1 large pasture-raised egg, lightly beaten
- ½ teaspoon flaky sea salt
Instructions
- Preheat your oven to 400°F and position a rack in the center.
- Melt unsalted butter in a 10-inch cast iron skillet over medium heat.
- Sauté finely diced yellow onion until translucent, about 4 minutes.
- Sprinkle all-purpose flour over onions and cook for 90 seconds while stirring constantly to create a blonde roux.
- Whisk in reduced beef stock gradually until the mixture is smooth and thickened.
- Stir in heavy cream, whole grain mustard, and fresh thyme leaves.
- Add ½-inch diced Yukon gold potatoes and ¼-inch sliced carrots to the skillet.
- Simmer for 8 minutes until vegetables begin to soften.
- Fold in shredded corned beef and thinly sliced savoy cabbage.
- Cook for 3 minutes until cabbage is wilted but still vibrant.
- Remove skillet from heat and let filling cool slightly while you prepare the pastry.
- Roll thawed puff pastry sheet to ⅛-inch thickness on a lightly floured surface.
- Brush the rim of the skillet with lightly beaten pasture-raised egg.
- Drape the pastry over the filling, pressing edges to seal against the skillet.
- Brush the entire pastry surface with remaining beaten egg.
- Sprinkle flaky sea salt evenly over the pastry.
- Cut three 1-inch slits in the center of the pastry to allow steam to escape.
- Bake for 25 minutes until the pastry is golden brown and puffed.
- Let rest for 10 minutes before serving to allow the filling to set properly.
Melt-in-your-mouth puff pastry gives way to a rich, savory filling where tender corned beef mingles with barely-wilted cabbage. The mustard adds a subtle tang that cuts through the creaminess beautifully. Serve this stunner directly from the skillet at your next gathering, or portion individual servings with a crispy salad for contrasting texture.
Corned Beef and Cabbage Sandwiches with Rye Bread
Ditch the boring lunch routine with these epic corned beef sandwiches. Layer tender, slow-cooked meat with tangy sauerkraut and Swiss cheese between toasted rye—your taste buds will thank you.
Ingredients
- 1 ½ pounds corned beef brisket, trimmed of excess fat
- 8 slices seeded rye bread
- 2 tablespoons unsalted butter, softened
- 8 ounces Swiss cheese, thinly sliced
- 1 cup sauerkraut, drained and squeezed dry
- ¼ cup Russian dressing
- 1 teaspoon caraway seeds
Instructions
- Place corned beef brisket in a Dutch oven and cover with cold water by 2 inches.
- Bring to a boil over high heat, then reduce heat to maintain a gentle simmer at 200°F for 3 hours until fork-tender.
- Transfer brisket to a cutting board and rest for 15 minutes to redistribute juices before slicing against the grain into ¼-inch thick pieces.
- Spread softened butter evenly on one side of each rye bread slice.
- Heat a cast-iron skillet over medium heat until water droplets sizzle upon contact.
- Toast buttered bread slices, butter-side down, for 2–3 minutes until golden brown with visible grill marks.
- Flip bread and immediately layer Swiss cheese slices to melt slightly from residual heat.
- Arrange warm corned beef slices over cheese on four bread slices, ensuring even coverage.
- Top corned beef with squeezed sauerkraut, pressing gently to adhere.
- Drizzle Russian dressing evenly over sauerkraut using a spoon for controlled application.
- Sprinkle caraway seeds over dressing for aromatic crunch.
- Cap each sandwich with remaining cheese-topped bread slices, pressing firmly to compact layers.
- Return sandwiches to skillet over low heat for 1–2 minutes until cheese fully melts and binds layers.
Serve these warm for optimal cheese pull and layered texture. The rye’s earthiness balances the salty beef, while sauerkraut cuts through richness. Slice diagonally to showcase the vibrant cross-section at your next game-day spread.
Corned Beef and Cabbage Stuffed Peppers
Buckle up for a flavor explosion that transforms classic corned beef into a vibrant, edible vessel. These stuffed peppers deliver that St. Patrick’s Day comfort with a fresh, modern twist. Get ready to wow your taste buds with this genius mashup.
Ingredients
– 4 large bell peppers, tops removed and seeded
– 1 pound cooked corned beef, finely shredded
– 2 cups cooked cabbage, chopped
– 1 cup cooked potatoes, diced into ¼-inch cubes
– ½ cup sharp white cheddar cheese, freshly grated
– ¼ cup beef broth
– 2 tablespoons unsalted butter
– 1 tablespoon whole-grain mustard
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully lower the prepared bell peppers into the boiling water and blanch for 3 minutes to soften slightly.
4. Immediately transfer the peppers to an ice water bath using tongs to halt the cooking process.
5. Pat the peppers completely dry with paper towels, both inside and out.
6. In a large mixing bowl, combine the shredded corned beef, chopped cabbage, diced potatoes, grated cheddar cheese, beef broth, unsalted butter, whole-grain mustard, caraway seeds, and black pepper.
7. Mix the filling thoroughly with a spatula until all ingredients are evenly distributed and coated.
8. Spoon the corned beef mixture firmly into each blanched pepper, packing it down to eliminate air pockets.
9. Arrange the stuffed peppers upright in a 9×13-inch baking dish.
10. Pour ¼ cup of water into the bottom of the baking dish around the peppers.
11. Cover the dish tightly with aluminum foil, creating a secure seal around the edges.
12. Bake at 375°F for 25 minutes until the peppers are tender when pierced with a knife tip.
13. Remove the foil carefully and continue baking for another 10 minutes until the filling is bubbling and the cheese is melted.
14. Let the peppers rest for 5 minutes on a wire rack before serving to allow the filling to set.
Savor the tender-crisp pepper shells giving way to that savory, spiced corned beef filling. The cabbage adds subtle sweetness while the potatoes provide comforting heft. Serve these beauties sliced in half diagonally for an elegant presentation, or top with a dollop of horseradish cream for extra zing.
Corned Beef and Cabbage Shepherd’s Pie
Jazz up your St. Paddy’s leftovers with this brilliant mashup that transforms humble ingredients into comfort food royalty. Layer that savory corned beef with tender cabbage beneath a cloud of creamy potatoes—this isn’t your grandma’s shepherd’s pie. Get ready to bake up the ultimate weeknight winner that’ll have everyone asking for seconds.
Ingredients
- 1 ½ pounds russet potatoes, peeled and quartered
- ½ cup heavy cream, warmed to 110°F
- 4 tablespoons European-style cultured butter
- 1 pound cooked corned beef, shredded into ½-inch pieces
- 1 small head green cabbage, cored and thinly sliced
- 1 large yellow onion, julienned
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- ½ cup beef stock
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Place potatoes in a large stockpot and cover with cold water by 2 inches.
- Bring to a rolling boil over high heat, then reduce to a vigorous simmer.
- Cook potatoes for 18-20 minutes until fork-tender but not falling apart.
- Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
- Press potatoes through a ricer into a large mixing bowl.
- Fold in warmed heavy cream using a rubber spatula until just incorporated.
- Mix in cultured butter until the potatoes achieve a silky consistency.
- Season potato mixture with ½ teaspoon black pepper and set aside.
- Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- Sauté julienned onion for 6-8 minutes until edges begin to caramelize.
- Add minced garlic and cook for 45 seconds until fragrant but not browned.
- Stir in thinly sliced cabbage and cook for 10-12 minutes until wilted and lightly golden.
- Pour in beef stock and scrape up any browned bits from the skillet bottom.
- Fold in shredded corned beef, remaining black pepper, and smoked paprika.
- Cook for 3-4 minutes until the liquid reduces by half.
- Spread the corned beef mixture evenly across the skillet bottom.
- Pipe or spread mashed potatoes over the filling, creating decorative peaks with a fork.
- Bake at 400°F for 22-25 minutes until the potato topping is golden and filling bubbles at the edges.
- Rest for 8 minutes before garnishing with fresh parsley.
The crispy potato peaks give way to a savory-sweet cabbage layer that perfectly balances the salty corned beef. Serve individual portions straight from the skillet with a dollop of whole-grain mustard for contrast, or top with a fried egg for next-level brunch vibes. This dish develops even deeper flavors when reheated, making it ideal for meal prep.
Corned Beef and Cabbage Pizza with Guinness Crust
Zesty fusion alert! Transform St. Paddy’s classic into pizza perfection. This corned beef and cabbage masterpiece delivers savory satisfaction with every Guinness-kissed bite.
Ingredients
– 2 cups high-protein bread flour
– ¾ cup Guinness stout, room temperature
– 1 tbsp active dry yeast
– 1 tsp granulated sugar
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– 8 oz thinly sliced corned beef, julienned
– 2 cups shredded Irish cheddar cheese
– 1 cup braised cabbage, finely chopped
– ½ cup caramelized onions
– ¼ cup whole grain mustard
– 2 tbsp fresh parsley, minced
Instructions
1. Combine bread flour, active dry yeast, and granulated sugar in stand mixer bowl.
2. Pour Guinness stout and extra virgin olive oil into dry ingredients.
3. Mix on medium speed for 8 minutes until elastic dough forms.
4. Cover bowl with damp cloth and proof in warm area for 1 hour until doubled in size.
5. Preheat pizza stone in 475°F oven for 45 minutes.
6. Punch down dough and roll into 12-inch circle on floured surface.
7. Transfer dough to parchment-lined pizza peel.
8. Spread whole grain mustard evenly over dough surface.
9. Layer shredded Irish cheddar cheese, leaving ½-inch border.
10. Distribute julienned corned beef in even layer.
11. Scatter braised cabbage and caramelized onions over toppings.
12. Slide pizza onto preheated stone and bake for 12-14 minutes until crust is golden brown.
13. Remove from oven and rest for 3 minutes before slicing.
14. Garnish with minced fresh parsley.
Just out of the oven, this pizza boasts a crisp Guinness crust that yields to tender corned beef and melting Irish cheddar. The braised cabbage adds subtle sweetness against the whole grain mustard’s tang. Serve with extra stout for the ultimate pub-style experience that reimagines tradition with every cheesy, savory slice.
Corned Beef and Cabbage Egg Rolls with Sweet Chili Sauce
Grab your skillet and get ready to revolutionize St. Paddy’s leftovers! These crispy egg rolls transform classic corned beef into an addictive handheld feast that’ll disappear faster than a leprechaun.
Ingredients
– 12 egg roll wrappers
– 2 cups shredded cooked corned beef
– 1½ cups thinly sliced green cabbage
– ½ cup finely diced yellow onion
– 2 tablespoons unsalted butter
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper
– 2 quarts peanut oil for frying
– ¼ cup all-purpose flour
– ¼ cup cold water
– ½ cup sweet chili sauce
Instructions
1. Heat unsalted butter in a large skillet over medium heat until foaming subsides.
2. Sauté finely diced yellow onion for 3 minutes until translucent.
3. Add thinly sliced green cabbage and caraway seeds, cooking for 5 minutes until slightly wilted.
4. Fold in shredded cooked corned beef and freshly ground black pepper, heating through for 2 minutes.
5. Transfer filling to a bowl and cool completely to room temperature.
6. Whisk all-purpose flour with cold water to create a smooth sealing paste.
7. Lay one egg roll wrapper diagonally with a corner facing you.
8. Place 3 tablespoons of cooled filling in the center of the wrapper.
9. Brush edges of wrapper with flour paste using a pastry brush.
10. Fold bottom corner over filling, tucking it tightly against the mixture.
11. Fold side corners inward to create an envelope shape.
12. Roll tightly toward the top corner, sealing completely.
13. Repeat process with remaining wrappers and filling.
14. Heat peanut oil in a Dutch oven to 350°F, verified with a deep-fry thermometer.
15. Fry egg rolls in batches of 4 for 3-4 minutes until golden brown and crisp.
16. Drain on a wire rack set over a baking sheet.
17. Serve immediately with sweet chili sauce for dipping.
Zesty cabbage crunch meets savory corned beef in these golden parcels, creating the perfect textural contrast between crispy wrapper and tender filling. The sweet chili sauce cuts through the richness with its gentle heat, making these ideal for game day spreads or elevated pub-style appetizers that’ll have guests begging for the recipe.
Corned Beef and Cabbage Quesadillas with Cheddar
Whip up these corned beef and cabbage quesadillas when you’re craving comfort with a twist. Transform leftover St. Patrick’s Day staples into a crispy, cheesy handheld meal that’ll disappear in minutes. Get ready for the ultimate fusion that bridges Irish tradition and Tex-Mex vibes.
Ingredients
- 4 large flour tortillas (10-inch diameter)
- 8 ounces cooked corned beef, thinly sliced against the grain
- 2 cups savoy cabbage, finely shredded
- 1½ cups sharp white cheddar cheese, freshly grated
- 2 tablespoons unsalted butter, clarified
- ½ cup caramelized onions
- 1 tablespoon whole grain mustard
- 2 teaspoons apple cider vinegar
Instructions
- Heat a large cast-iron skillet over medium heat until droplets of water sizzle upon contact.
- Brush one side of each tortilla lightly with clarified butter using a pastry brush.
- Place one tortilla buttered-side down in the heated skillet.
- Sprinkle ⅓ cup grated cheddar cheese evenly over half of the tortilla.
- Layer 2 ounces of corned beef slices in a single layer over the cheese.
- Top corned beef with ½ cup shredded savoy cabbage.
- Scatter 2 tablespoons caramelized onions over the cabbage layer.
- Dot the filling with ¾ teaspoon whole grain mustard.
- Sprinkle another ⅓ cup cheddar cheese over the entire filling.
- Fold the empty half of the tortilla over the filling, pressing gently with a spatula.
- Cook for 2-3 minutes until the bottom develops golden-brown spots and the cheese begins to melt.
- Carefully flip the quesadilla using a wide spatula.
- Cook for another 2-3 minutes until the second side is crisp and the cheese is fully melted.
- Transfer to a cutting board and let rest for 1 minute before slicing.
- Repeat the process with remaining tortillas and ingredients.
- Drizzle apple cider vinegar over the sliced quesadillas just before serving.
Perfectly crisp tortillas give way to tender, savory corned beef and slightly crunchy cabbage. The sharp cheddar melts into every bite while the whole grain mustard adds a subtle tang that cuts through the richness. Plate these with a side of zesty ranch or spicy kimchi for an unexpected flavor boost that’ll make this your new go-to fusion dish.
Corned Beef and Cabbage Sliders with Horseradish Mayo
Zesty doesn’t begin to describe these flavor-packed sliders. Transform classic corned beef into irresistible mini sandwiches that’ll disappear faster than you can say “seconds.” Get ready for the ultimate St. Patrick’s Day upgrade that actually tastes incredible.
Ingredients
– 1 lb fully cooked corned beef brisket, thinly sliced against the grain
– 12 Hawaiian sweet rolls, split horizontally
– ½ small head green cabbage, cored and thinly sliced
– 2 carrots, julienned
– ½ cup mayonnaise
– 2 tbsp prepared horseradish
– 1 tbsp Dijon mustard
– 4 tbsp unsalted butter, melted
– 1 tsp caraway seeds
– ½ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 350°F.
2. Whisk together mayonnaise, horseradish, and Dijon mustard in a small bowl until fully emulsified.
3. Arrange the bottom halves of Hawaiian rolls in a single layer on a baking sheet.
4. Spread 2 tablespoons of the horseradish mayo evenly across the roll bottoms.
5. Layer thinly sliced corned beef evenly over the mayo-covered rolls.
6. Top corned beef with alternating layers of thinly sliced cabbage and julienned carrots.
7. Brush the cut sides of the roll tops with melted butter using a pastry brush.
8. Sprinkle caraway seeds and freshly ground black pepper over the buttered roll tops.
9. Place the prepared roll tops over the assembled sliders.
10. Brush the exterior of the assembled sliders with remaining melted butter.
11. Bake at 350°F for 12-15 minutes until the rolls are golden brown and the filling is heated through.
12. Remove from oven and let rest for 3 minutes before serving.
Yield incredible texture contrast between the soft, sweet rolls and the crunchy, fresh vegetables. Your taste buds will celebrate the spicy kick from the horseradish mayo cutting through the rich corned beef. Try serving these warm sliders with crispy potato wedges for the ultimate pub-style experience at home.
Corned Beef and Cabbage Fried Rice with Scallions
Yield maximum flavor with this clever fusion twist. Transform leftover corned beef into a sizzling fried rice masterpiece. Crisp cabbage and fresh scallions create the perfect texture balance.
Ingredients
– 2 tablespoons rendered bacon fat
– 1 cup diced corned beef (¼-inch cubes)
– 1 cup finely shredded savoy cabbage
– 3 cups cooked jasmine rice (day-old, chilled)
– 2 pasture-raised eggs, lightly beaten
– 3 tablespoons tamari
– 1 teaspoon toasted sesame oil
– ½ cup thinly sliced scallions (green parts only)
– 1 tablespoon unsalted butter
Instructions
1. Heat a large carbon steel wok over high heat until wisps of smoke appear.
2. Add rendered bacon fat and swirl to coat the cooking surface completely.
3. Add diced corned beef and sear for 90 seconds until edges crisp and caramelize.
4. Push corned beef to one side of the wok, creating an empty space.
5. Pour lightly beaten pasture-raised eggs into the empty space and scramble for 45 seconds until softly set.
6. Incorporate shredded savoy cabbage and stir-fry for 2 minutes until slightly wilted but still crisp.
7. Crumble chilled jasmine rice into the wok, breaking up any clumps with a spatula.
8. Drizzle tamari evenly over the rice mixture and toss continuously for 3 minutes until grains separate and steam.
9. Add toasted sesame oil and toss for 30 seconds to distribute the aroma evenly.
10. Remove wok from heat and fold in thinly sliced scallions.
11. Finish by swirling in unsalted butter until it melts and creates a glossy coating.
Dazzling textures emerge from the crispy corned beef bits against the tender rice grains. The savory depth from the tamari and rendered fat creates an umami bomb that lingers beautifully. Serve immediately in warmed bowls, topped with extra scallions for a vibrant presentation that contrasts the rich, savory base.
Corned Beef and Cabbage Reuben Dip with Rye Chips
Reimagine St. Patrick’s Day with this creamy, savory dip that packs all the bold flavors of a classic Reuben into one irresistible bowl. Ready to transform your game day spread or holiday table? Let’s dive in.
Ingredients
- 8 ounces corned beef, finely chopped
- 1 cup sauerkraut, drained and squeezed dry
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/2 cup Swiss cheese, freshly grated
- 1/4 cup Thousand Island dressing
- 1 teaspoon caraway seeds
- 1/4 teaspoon freshly ground black pepper
- 4 slices rye bread, cut into 1-inch triangles
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F.
- Arrange the rye bread triangles in a single layer on a parchment-lined baking sheet.
- Brush each triangle evenly with melted butter using a pastry brush.
- Bake the rye chips for 8–10 minutes, until golden brown and crisp at the edges.
- Combine the softened cream cheese, sour cream, and Thousand Island dressing in a medium mixing bowl, whisking until completely smooth.
- Fold in the finely chopped corned beef, drained sauerkraut, grated Swiss cheese, caraway seeds, and black pepper until evenly distributed.
- Transfer the mixture to a 1-quart oven-safe baking dish, spreading it into an even layer with a spatula.
- Bake the dip for 18–20 minutes, until the edges are bubbling and the top is lightly golden.
- Allow the dip to rest for 5 minutes before serving to let the flavors meld.
A velvety, tangy base gives way to salty corned beef and briny sauerkraut, while the caraway seeds add an aromatic crunch. Serve it warm with your homemade rye chips for the ultimate textural contrast, or spoon it over roasted potatoes for a hearty twist.
Corned Beef and Cabbage Stuffed Cabbage Rolls
Let’s transform St. Patrick’s Day leftovers into something spectacular. Layer corned beef’s savory depth with tender cabbage leaves for a fusion that’ll have everyone asking for seconds. This clever twist on two classics delivers comfort with serious wow factor.
Ingredients
– 1 large head green cabbage, cored
– 1 lb cooked corned beef, finely shredded
– 2 cups cooked long-grain white rice
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup beef stock
– 1 cup tomato purée
– 2 tbsp apple cider vinegar
– 1 tsp caraway seeds
– ½ tsp freshly ground black pepper
– ¼ cup chopped fresh parsley
Instructions
1. Bring a large stockpot of salted water to a rolling boil over high heat.
2. Submerge the whole cabbage head and blanch for 4 minutes until outer leaves are pliable but not mushy.
3. Carefully remove cabbage and immediately transfer to an ice water bath to halt cooking.
4. Gently peel away 12 large intact cabbage leaves and pat completely dry with paper towels.
5. Melt unsalted butter in a large skillet over medium heat until foaming subsides.
6. Sauté diced yellow onion for 5 minutes until translucent but not browned.
7. Add minced garlic and toast for 30 seconds until fragrant.
8. Combine shredded corned beef, cooked rice, sautéed aromatics, caraway seeds, black pepper, and chopped parsley in a large mixing bowl.
9. Place ⅓ cup filling in the center of each cabbage leaf.
10. Fold bottom edge over filling, then fold in sides, and roll tightly into a cylinder.
11. Arrange rolls seam-side down in a single layer in a 9×13-inch baking dish.
12. Whisk together beef stock, tomato purée, and apple cider vinegar until fully emulsified.
13. Pour sauce evenly over cabbage rolls, ensuring complete coverage.
14. Cover tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove foil and continue baking for 15 minutes until sauce is bubbling and slightly reduced.
16. Rest for 10 minutes before serving to allow flavors to meld.
Dense cabbage leaves become silky-soft while containing the robust filling. The corned beef’s saltiness balances beautifully with the tangy tomato sauce. Serve these over mashed potatoes or with crusty bread for soaking up every drop of the rich cooking liquid.
Corned Beef and Cabbage Breakfast Burritos with Salsa
Whip up your morning routine with these flavor-packed breakfast burritos that transform classic corned beef into a handheld masterpiece. We’re taking tender corned beef, crispy cabbage, and fluffy eggs, then wrapping them in warm tortillas with a zesty salsa kick. Get ready to revolutionize your breakfast game in under 30 minutes.
Ingredients
- 4 large flour tortillas (10-inch diameter)
- 8 ounces cooked corned beef, thinly sliced against the grain
- 2 cups shredded savoy cabbage
- 4 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter
- 1/2 cup pico de gallo salsa
- 1/4 cup crumbled cotija cheese
- 1 tablespoon grapeseed oil
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Heat grapeseed oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Add shredded savoy cabbage and sauté for 4-5 minutes until edges begin to caramelize and crisp.
- Push cabbage to one side of the skillet and add thinly sliced corned beef to the empty space.
- Cook corned beef for 2-3 minutes until edges crisp and fat renders slightly.
- Combine cabbage and corned beef in the skillet, then transfer mixture to a bowl.
- Wipe the skillet clean with a paper towel and return to medium heat.
- Add clarified butter to the skillet and heat until bubbles subside, about 30 seconds.
- Pour lightly beaten pasture-raised eggs into the skillet and immediately begin stirring with a silicone spatula.
- Cook eggs for 90 seconds while constantly folding to create soft curds.
- Season eggs with freshly cracked black pepper and smoked paprika during the final 15 seconds of cooking.
- Remove eggs from heat when they’re still slightly wet but no longer runny.
- Warm flour tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable.
- Divide the egg mixture evenly among the four warmed tortillas, placing it slightly off-center.
- Top eggs with the corned beef-cabbage mixture, spreading it evenly over the eggs.
- Spoon 2 tablespoons of pico de gallo salsa over each tortilla’s filling.
- Sprinkle 1 tablespoon of crumbled cotija cheese over the salsa on each tortilla.
- Fold the bottom edge of each tortilla up over the filling, then fold in the sides tightly.
- Roll each burrito away from you, applying gentle pressure to create a compact cylinder.
- Place finished burritos seam-side down on a cutting board for 1 minute to seal.
Keep these burritos wrapped in parchment paper for perfect on-the-go eating—the crispy cabbage adds satisfying crunch against the tender corned beef. The clarified butter gives the eggs incredible richness while preventing burning, and the cotija cheese provides salty contrast to the bright salsa. Serve them sliced diagonally to showcase the beautiful layers, or wrap tightly in foil to keep warm for morning commutes.
Summary
Ultimately, this collection offers something for every home cook—from traditional to creative twists on corned beef and cabbage. We hope these easy recipes bring delicious Irish-inspired meals to your St. Patrick’s Day table. Don’t forget to share your favorites in the comments and pin this roundup on Pinterest to save for next year!
