25 Delicious Easy Corn Beef and Cabbage Recipes for St. Patrick’s Day

Just in time for St. Patrick’s Day, we’ve rounded up 25 mouthwatering corned beef and cabbage recipes that promise to bring a touch of Irish charm to your table with minimal fuss. Whether you’re craving classic comfort food or eager to try a creative twist on tradition, these easy-to-follow dishes are sure to delight. So, grab your apron and let’s dive into a feast that celebrates the season in every bite!

Classic Corned Beef and Cabbage

Perfect for St. Patrick’s Day or any hearty meal, this Classic Corned Beef and Cabbage brings comfort to your table with minimal fuss.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 head green cabbage, cut into wedges (keep core intact)
• 4 large carrots, peeled and cut into 3-inch pieces
• 4 medium Yukon Gold potatoes, quartered (skin on for texture)
• 1 bottle (12 oz) stout beer (adds depth, optional)
• 4 cups water (or enough to cover brisket)

Instructions

1. Rinse the corned beef brisket under cold water to remove excess salt. Pat dry.
2. Place brisket in a large pot, fat side up. Add the spice packet, beer, and enough water to cover the meat by 1 inch.
3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours. Skim any foam that rises to the top.
4. Add potatoes and carrots to the pot. Cover and simmer for 20 minutes.
5. Add cabbage wedges to the pot. Cover and simmer for another 15-20 minutes until vegetables are tender.
6. Remove brisket and let rest for 10 minutes before slicing against the grain.

Amazingly tender and flavorful, the brisket pairs perfectly with the sweet, softened vegetables. Serve with a dollop of mustard or horseradish for an extra kick.

Slow Cooker Corned Beef and Cabbage

You’ve got a busy day ahead, but dinner doesn’t have to be a hassle. This slow cooker corned beef and cabbage is your ticket to a hearty meal with minimal effort.

Ingredients

– 3 lbs corned beef brisket (with spice packet)
– 4 cups water
– 1 lb baby potatoes (halved if large)
– 4 carrots (cut into 3-inch pieces)
– 1 small head cabbage (cut into wedges)
– 1 tbsp whole grain mustard (optional for serving)

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the beef.
2. Pour 4 cups of water around the beef, ensuring it’s not covering the top of the brisket.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours. The beef should be fork-tender.
4. Add the potatoes and carrots to the slow cooker. Cover and cook on HIGH for 1 hour.
5. Add the cabbage wedges to the slow cooker. Cover and cook on HIGH for another 30 minutes.
6. Remove the beef and vegetables from the slow cooker. Let the beef rest for 10 minutes before slicing.
7. Serve the sliced beef with the vegetables and a dollop of whole grain mustard if desired.
Rich in flavor and fall-apart tender, this corned beef pairs perfectly with the sweet, softened vegetables. Try serving it over a slice of rye bread for an open-faced sandwich twist.

Instant Pot Corned Beef and Cabbage

Kickstart your St. Patrick’s Day or any day with this effortless Instant Pot Corned Beef and Cabbage. It’s hearty, flavorful, and ready in a fraction of the time.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 4 cups water (enough to cover the brisket)
• 1 large head cabbage, cut into wedges (core intact)
• 1 lb baby potatoes (halved if large)
• 4 large carrots, cut into 3-inch pieces
• 1 onion, quartered
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar (helps tenderize the meat)

Instructions

1. Place the corned beef brisket in the Instant Pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add water and apple cider vinegar to the pot, ensuring the brisket is just covered.
3. Secure the lid and set the valve to sealing. Cook on high pressure for 90 minutes.
4. Once done, allow a natural release for 15 minutes, then quick release any remaining pressure.
5. Remove the brisket to a cutting board and cover with foil to keep warm.
6. Add the potatoes, carrots, onion, and garlic to the pot. Place the cabbage wedges on top.
7. Secure the lid again and cook on high pressure for 5 minutes.
8. Quick release the pressure and carefully remove the vegetables.
9. Slice the brisket against the grain and serve with the vegetables and a ladle of the cooking liquid.

The brisket turns out fork-tender, with the vegetables perfectly cooked but still crisp. Serve it with a dollop of mustard or horseradish for an extra kick.

Corned Beef and Cabbage Soup

Everyone loves a hearty soup that’s both comforting and easy to make. This Corned Beef and Cabbage Soup is a perfect blend of savory and sweet, with tender chunks of meat and vegetables in every bite.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb corned beef, chopped (pre-cooked, adjust size to preference)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 2 cups water
• 1 small head cabbage, chopped (about 4 cups)
• 2 large carrots, sliced (about 1 cup)
• 2 medium potatoes, diced (about 2 cups)
• 1 tsp black pepper (adjust to taste)
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute).
2. Add diced onion and minced garlic. Sauté until translucent (about 3 minutes).
3. Stir in chopped corned beef. Cook for 2 minutes to lightly brown.
4. Pour in beef broth and water. Bring to a boil (about 5 minutes).
5. Add chopped cabbage, sliced carrots, diced potatoes, black pepper, and bay leaf.
6. Reduce heat to low. Simmer uncovered for 25 minutes, or until vegetables are tender.
7. Remove bay leaf before serving. Taste and adjust seasoning if necessary.

Great for chilly evenings, this soup offers a rich broth with melt-in-your-mouth vegetables. Serve with crusty bread for dipping or top with a dollop of sour cream for extra richness.

Corned Beef and Cabbage Stew

Zesty and hearty, this Corned Beef and Cabbage Stew is a one-pot wonder that brings comfort to any table. Perfect for chilly evenings or when you crave something filling yet simple.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb corned beef, cut into chunks
• 4 cups beef broth (low sodium preferred)
• 2 cups water
• 1 lb potatoes, diced (peeled or unpeeled)
• 1 large onion, chopped
• 2 carrots, sliced (about 1 cup)
• 1 small cabbage, chopped (about 4 cups)
• 1 tsp black pepper (adjust to taste)
• 1 tsp thyme (dried or fresh)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add corned beef chunks. Brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Pour in beef broth and water. Scrape the bottom to release any browned bits.
4. Add potatoes, onion, and carrots. Stir to combine.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add cabbage, pepper, and thyme. Stir well.
7. Cover and simmer for another 15 minutes, or until vegetables are tender. Tip: Check the seasoning and adjust if necessary before serving.

Comforting and rich, this stew’s flavors meld beautifully overnight, making it even better the next day. Serve with crusty bread for dipping or over mashed potatoes for a heartier meal.

Corned Beef and Cabbage Casserole

Dive into a hearty meal with this Corned Beef and Cabbage Casserole, perfect for a cozy dinner. It combines savory corned beef with tender cabbage, all baked to perfection.

Ingredients

– 2 cups cooked corned beef, chopped (store-bought or homemade)
– 4 cups green cabbage, shredded (about 1 small head)
– 1 cup heavy cream (or half-and-half for lighter version)
– 1 cup shredded Swiss cheese (Gruyère works too)
– 1/2 cup breadcrumbs (panko for extra crunch)
– 1 tbsp Dijon mustard (adjust to taste)
– 1 tsp caraway seeds (optional for extra flavor)
– Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the chopped corned beef and shredded cabbage until evenly combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer, about 3 minutes. Remove from heat.
5. Stir the Dijon mustard and caraway seeds into the warmed cream, then pour evenly over the corned beef and cabbage.
6. Sprinkle the shredded Swiss cheese evenly over the top, followed by the breadcrumbs.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set.
Just out of the oven, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it with a side of rye bread to soak up the delicious sauce, or add a dollop of sour cream for extra richness.

Corned Beef and Cabbage Pot Pie

Bold flavors and hearty ingredients come together in this comforting dish. Perfect for using up leftover corned beef, it’s a twist on the classic that’s sure to please.

Ingredients

– 2 cups cooked corned beef, diced (leftovers work great)
– 1 cup cabbage, shredded (pack tightly for measurement)
– 1 cup carrots, diced (about 2 medium)
– 1/2 cup onion, finely chopped (yellow or white preferred)
– 2 cloves garlic, minced (fresh is best)
– 1 cup beef broth (low sodium recommended)
– 1/2 cup heavy cream (substitute with milk for lighter version)
– 1 tbsp butter (unsalted)
– 1 tbsp all-purpose flour (for thickening)
– 1 pie crust, store-bought or homemade (thaw if frozen)
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat oven to 375°F. Place a rack in the middle position.
2. Melt butter in a large skillet over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
3. Stir in flour, cook for 1 minute to remove raw taste. Gradually whisk in beef broth and heavy cream until smooth.
4. Add corned beef, cabbage, and carrots. Simmer for 5 minutes, stirring occasionally, until vegetables begin to soften.
5. Season with salt and pepper. Transfer mixture to a pie dish.
6. Cover with pie crust, trim excess, and crimp edges. Cut slits in the top for steam to escape.
7. Brush crust with beaten egg for a golden finish.
8. Bake for 25-30 minutes, until crust is golden and filling is bubbly.
9. Let stand for 5 minutes before serving.
Warm and comforting, this pot pie boasts a flaky crust with a savory, tender filling. Serve with a side of mustard or horseradish for an extra kick.

Corned Beef and Cabbage Rolls

Zesty and hearty, these Corned Beef and Cabbage Rolls are a twist on the classic. Perfect for a cozy dinner, they pack flavor in every bite.

Ingredients

• 1 lb corned beef, thinly sliced (pre-cooked for ease)
• 8 large cabbage leaves (blanched for flexibility)
• 1 cup cooked white rice (or brown rice for a healthier option)
• 1/2 cup diced carrots (small dice for even cooking)
• 1/2 cup diced onions (yellow for sweetness)
• 2 tbsp Dijon mustard (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup beef broth (low sodium recommended)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish with olive oil.
2. In a bowl, mix corned beef, rice, carrots, onions, Dijon mustard, and black pepper.
3. Place a cabbage leaf flat, add 1/4 cup of the mixture, roll tightly, and tuck ends in.
4. Repeat with remaining leaves and mixture. Arrange rolls seam side down in the dish.
5. Pour beef broth over rolls. Cover with foil.
6. Bake for 30 minutes. Uncover, bake for 10 more minutes until slightly crispy.
7. Tip: Blanching cabbage leaves makes them pliable. Don’t skip this step.
8. Tip: Let rolls rest for 5 minutes before serving for easier handling.
9. Tip: Serve with extra Dijon mustard on the side for dipping.

Hearty and flavorful, these rolls offer a satisfying crunch with a tender inside. Try serving them over a bed of mashed potatoes for a fuller meal.

Corned Beef and Cabbage Stir Fry

Absolutely everyone loves a quick, flavorful dish that brings a twist to the classic. Corned Beef and Cabbage Stir Fry is your go-to for a hearty meal in minutes.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 lb corned beef, thinly sliced (pre-cooked works best)
• 2 cups green cabbage, shredded (packed)
• 1 medium onion, sliced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp soy sauce (low sodium preferred)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced onion and minced garlic. Stir fry for 2 minutes until fragrant.
3. Add corned beef slices. Cook for 3 minutes, stirring occasionally, until edges crisp.
4. Toss in shredded cabbage. Stir fry for another 3 minutes until cabbage wilts slightly.
5. Pour soy sauce over the mixture. Sprinkle with black pepper. Stir well to combine.
6. Cook for an additional 2 minutes, ensuring everything is heated through and flavors meld.

With its crispy edges and tender cabbage, this stir fry offers a perfect balance. Serve over steamed rice or wrap in warm tortillas for a fun twist.

Corned Beef and Cabbage Salad

Kickstart your meal prep with this hearty Corned Beef and Cabbage Salad, perfect for a quick lunch or a light dinner. It’s a refreshing twist on the classic, packed with flavors and textures.

Ingredients

• 2 cups shredded corned beef (pre-cooked, from the deli section)
• 4 cups shredded green cabbage (or a mix of green and red for color)
• 1/2 cup mayonnaise (light or regular, adjust to taste)
• 2 tbsp apple cider vinegar (adds a tangy kick)
• 1 tsp sugar (balances the acidity)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup diced red onion (soak in cold water for 10 minutes to mellow the bite)

Instructions

1. In a large bowl, combine the shredded cabbage and diced red onion.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Tip: Taste the dressing and adjust seasoning if needed.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Tip: Let the salad sit for 5 minutes to allow the flavors to meld.
4. Add the shredded corned beef to the salad and gently toss to combine. Tip: For best texture, add the corned beef just before serving to keep it from getting soggy.

A crisp, tangy salad with the savory depth of corned beef, this dish is a satisfying standalone or a robust side. Serve it on a bed of greens for an extra crunch or alongside crusty bread to soak up the dressing.

Corned Beef and Cabbage Hash

This hearty dish transforms leftovers into a flavorful breakfast or brunch. Try it with a fried egg on top for extra richness.

Ingredients

• 2 cups cooked corned beef, diced
• 3 cups cabbage, shredded (pack it lightly)
• 1 large potato, diced into 1/2-inch cubes
• 1 small onion, diced
• 2 tbsp butter (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional for smokiness)

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add diced potatoes and onion. Cook for 10 minutes, stirring occasionally, until potatoes start to soften.
3. Stir in shredded cabbage. Cook for another 5 minutes until cabbage wilts slightly.
4. Add diced corned beef, salt, pepper, and paprika. Mix well.
5. Press the mixture down with a spatula. Cook undisturbed for 5 minutes to crisp the bottom.
6. Flip sections of the hash to crisp the other side. Cook for another 5 minutes.
7. Remove from heat. Let it sit for 2 minutes before serving.

Expect a crispy exterior with tender, flavorful bites throughout. Serve with a dollop of sour cream or hot sauce for an extra kick.

Corned Beef and Cabbage Sandwich

Let’s dive into making a Corned Beef and Cabbage Sandwich, a hearty meal that’s perfect for any day.

Ingredients

• 2 slices rye bread (toasted for extra crunch)
• 1/2 cup corned beef, thinly sliced (packaged or homemade)
• 1/4 cup cabbage, shredded (green or savoy for texture)
• 1 tbsp mayonnaise (or mustard for a tangy twist)
• 1 tbsp butter (softened for easy spreading)
• 2 slices Swiss cheese (optional for meltiness)

Instructions

1. Spread butter on one side of each rye bread slice. This ensures a golden toast.
2. Heat a skillet over medium heat (350°F). Place one bread slice, buttered side down.
3. Layer Swiss cheese, corned beef, and cabbage on the bread in the skillet. Top with mayonnaise or mustard.
4. Cover with the second bread slice, buttered side up. Press lightly.
5. Cook for 3-4 minutes until the bottom is golden brown. Flip carefully.
6. Cook the other side for another 3-4 minutes. The cheese should melt.
7. Remove from heat. Let it sit for a minute before cutting.

Makes for a crispy, savory sandwich with a slight crunch from the cabbage. Serve with pickles or chips for added texture.

Corned Beef and Cabbage Tacos

Absolutely no need for a fancy occasion to enjoy these Corned Beef and Cabbage Tacos. A simple, hearty meal that twists a classic into something new.

Ingredients

• 1 lb corned beef, shredded (pre-cooked saves time)
• 2 cups green cabbage, thinly sliced (for crunch)
• 1/2 cup sour cream (light version works too)
• 1 tbsp apple cider vinegar (brightens the dish)
• 1 tsp sugar (balances acidity)
• 1/2 tsp salt (adjust to taste)
• 8 small flour tortillas (warmed)
• 1 tbsp butter (or any neutral oil)

Instructions

1. Heat butter in a large skillet over medium heat until melted.
2. Add shredded corned beef to the skillet. Cook for 5 minutes, stirring occasionally, until slightly crispy.
3. In a bowl, mix cabbage, apple cider vinegar, sugar, and salt. Let sit for 5 minutes to soften slightly.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. Spread sour cream evenly on each tortilla.
6. Top with corned beef and cabbage slaw. Fold and serve immediately.

Each bite offers a mix of tender, crispy, and creamy textures. The tangy slaw cuts through the richness of the beef. Try serving with a side of pickled jalapeños for an extra kick.

Corned Beef and Cabbage Pizza

Get ready to twist a classic into something unexpectedly delicious. This Corned Beef and Cabbage Pizza combines hearty flavors with the comfort of pizza.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra credit)
• 1/2 cup tomato sauce (smooth or chunky, your choice)
• 1 cup shredded mozzarella cheese (more for extra cheesiness)
• 1/2 cup cooked corned beef, chopped (leftovers work great)
• 1 cup thinly sliced cabbage (soak in ice water for crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp caraway seeds (optional, for authentic flavor)

Instructions

1. Preheat your oven to 475°F. A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your preferred thickness. Tip: For a crispier base, go thinner.
3. Spread tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle mozzarella cheese over the sauce. Distribute corned beef and cabbage on top.
5. Drizzle with olive oil and sprinkle caraway seeds if using. Tip: Brushing the crust with oil gives it a golden finish.
6. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.

Perfectly crispy crust meets the savory-sweet combo of corned beef and cabbage. Serve with a side of mustard for dipping to elevate the flavors.

Corned Beef and Cabbage Pasta

Got a craving for something hearty and comforting? This Corned Beef and Cabbage Pasta combines classic flavors in a quick, satisfying dish.

Ingredients

• 8 oz pasta (any short shape works)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced corned beef (pre-cooked, from the deli)
• 2 cups shredded cabbage (packaged saves time)
• 1/2 cup heavy cream (substitute with milk for lighter version)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add diced corned beef and cook until slightly crispy, about 3-4 minutes. Tip: Stir occasionally for even browning.
5. Add shredded cabbage to the skillet and cook until just softened, about 2-3 minutes. Tip: Don’t overcook to keep some crunch.
6. Pour in heavy cream, then add black pepper and salt. Stir to combine and let simmer for 1 minute. Tip: The cream will thicken slightly.
7. Add the cooked pasta to the skillet and toss until everything is well coated and heated through, about 1-2 minutes.

Now you’ve got a creamy, savory pasta with the perfect bite from the cabbage. Serve it with a sprinkle of extra black pepper for a kick.

Corned Beef and Cabbage Quesadillas

Leftover corned beef gets a delicious makeover in these easy-to-make quesadillas. Perfect for St. Patrick’s Day or any day you crave something hearty and cheesy.

Ingredients

• 2 cups shredded corned beef (packaged or homemade)
• 1 cup shredded cabbage (thinly sliced for quick cooking)
• 1/2 cup shredded cheddar cheese (or any melty cheese you prefer)
• 4 large flour tortillas (8-inch, for easy folding)
• 2 tbsp butter (or any neutral oil, for frying)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat a large skillet over medium heat. Add 1 tbsp butter and let it melt.
2. Place one tortilla in the skillet. Sprinkle half of the cheese evenly over the tortilla.
3. Layer half of the corned beef and cabbage on one half of the tortilla. Sprinkle with garlic powder and black pepper.
4. Fold the tortilla over the filling. Press down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown.
5. Flip the quesadilla carefully. Cook for another 2-3 minutes until the other side is golden and the cheese is melted.
6. Remove from the skillet. Repeat with the remaining ingredients to make the second quesadilla.
7. Let the quesadillas rest for a minute before cutting into wedges. This helps the cheese set slightly.

Best enjoyed hot, the quesadillas boast a crispy exterior with a tender, flavorful filling. Serve with a side of sour cream or Irish mustard for dipping.

Corned Beef and Cabbage Wraps

Ready to switch up your meal prep? These Corned Beef and Cabbage Wraps are a quick, flavorful twist on a classic.

Ingredients

• 1 lb corned beef, thinly sliced (pre-cooked for ease)
• 4 large cabbage leaves (substitute with tortillas if preferred)
• 1 cup shredded carrots (buy pre-shredded to save time)
• 1/2 cup Thousand Island dressing (or any creamy dressing)
• 1 tbsp butter (for sautéing)
• 1 tsp caraway seeds (optional for extra flavor)

Instructions

1. Heat a large skillet over medium heat. Add butter and let it melt.
2. Sauté cabbage leaves for 2 minutes per side until slightly wilted. Remove and set aside.
3. In the same skillet, add corned beef and caraway seeds. Cook for 3 minutes, stirring occasionally.
4. Spread 2 tbsp of Thousand Island dressing on each cabbage leaf.
5. Divide the corned beef and shredded carrots evenly among the leaves.
6. Roll each leaf tightly, tucking in the sides as you go.
7. Serve immediately or wrap in foil for a portable meal.

Crisp cabbage contrasts with tender corned beef, while the dressing adds a tangy creaminess. Try serving these wraps with a side of pickles for an extra crunch.

Corned Beef and Cabbage Sliders

Delight your taste buds with these Corned Beef and Cabbage Sliders, a perfect blend of savory and sweet. Easy to make and even easier to enjoy, they’re ideal for any gathering.

Ingredients

• 1 lb corned beef, thinly sliced (pre-cooked for convenience)
• 1 small cabbage, shredded (about 2 cups)
• 1 tbsp butter (or any neutral oil)
• 1/2 cup mayonnaise (adjust to taste)
• 1 tbsp Dijon mustard
• 12 slider buns
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat a large skillet over medium heat. Add butter until melted.
2. Add shredded cabbage to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Spread mayonnaise and Dijon mustard on the bottom halves of the slider buns.
4. Layer corned beef evenly over the dressed buns.
5. Top the corned beef with the cooked cabbage.
6. Cover with the top halves of the buns. Press down lightly to secure.
7. Serve immediately for the best texture and flavor.

Rich in flavor, these sliders offer a satisfying crunch from the cabbage and a tender bite from the corned beef. Try serving them with a side of pickles for an extra tangy contrast.

Corned Beef and Cabbage Dumplings

Just when you thought corned beef and cabbage couldn’t get any better, these dumplings prove otherwise. Perfect for St. Patrick’s Day or any day you crave something hearty and delicious.

Ingredients

• 1 cup finely chopped corned beef (packaged or homemade)
• 1 cup shredded cabbage (savoy or green)
• 1/2 cup mashed potatoes (leftovers work great)
• 1 tbsp Dijon mustard (adjust to taste)
• 1 package round dumpling wrappers (about 30 count)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 cup water (for steaming)

Instructions

1. In a large bowl, mix corned beef, cabbage, mashed potatoes, and Dijon mustard until well combined.
2. Place a dumpling wrapper on a clean surface. Spoon 1 tsp of the filling into the center.
3. Wet the edges of the wrapper with water. Fold and pleat to seal, ensuring no air pockets.
4. Heat butter in a large skillet over medium heat until melted. Arrange dumplings in a single layer.
5. Cook for 2-3 minutes until bottoms are golden brown. Tip: Don’t overcrowd the skillet.
6. Carefully add water to the skillet. Cover immediately. Steam for 5 minutes.
7. Remove lid. Cook another 1-2 minutes until water evaporates. Tip: Listen for a sizzle to know they’re ready.
8. Serve hot. Tip: A side of extra Dijon mustard for dipping enhances the flavors.

Golden and crispy on the outside, tender and flavorful inside. Try serving these dumplings with a light salad for a complete meal.

Corned Beef and Cabbage Egg Rolls

Holiday leftovers get a crispy makeover in this fusion dish. Corned beef and cabbage egg rolls are a clever way to repurpose St. Patrick’s Day meals into something new and exciting.

Ingredients

– 2 cups cooked corned beef, finely chopped
– 1 cup cabbage, shredded (pack tightly into the cup)
– 1/2 cup carrots, julienned
– 1/4 cup onion, finely diced
– 1 tbsp butter (for sautéing)
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 8 egg roll wrappers
– 1 egg, beaten (for sealing)
– Oil for frying (enough to fill 2 inches in a pot)

Instructions

1. Heat butter in a pan over medium heat until melted.
2. Add onion, sauté until translucent, about 2 minutes.
3. Stir in cabbage and carrots, cook until slightly softened, 3 minutes.
4. Mix in corned beef, garlic powder, and black pepper. Cook for another 2 minutes. Remove from heat.
5. Lay an egg roll wrapper on a clean surface, place 1/4 cup of filling in the center.
6. Fold bottom corner over filling, then fold in sides. Roll tightly, seal edge with beaten egg.
7. Heat oil in a pot to 350°F, use a thermometer for accuracy.
8. Fry egg rolls in batches, 2-3 at a time, until golden brown, about 2-3 minutes per side.
9. Drain on paper towels to remove excess oil.

Unwrap the golden, crispy exterior to reveal a savory, spiced filling inside. Serve with a side of spicy mustard or horseradish sauce for an extra kick.

Corned Beef and Cabbage Spring Rolls

Delightfully crispy and packed with flavor, these Corned Beef and Cabbage Spring Rolls are a creative twist on a classic. Perfect for St. Patrick’s Day or any day you crave something different.

Ingredients

• 1 cup cooked corned beef, finely chopped
• 1 cup cabbage, shredded (pack tightly for measurement)
• 1/2 cup carrots, julienned (about 1 medium carrot)
• 2 tbsp butter, melted (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 spring roll wrappers (thaw if frozen)
• 1 egg, beaten (for sealing)
• Oil for frying (enough to submerge rolls)

Instructions

1. In a large bowl, mix corned beef, cabbage, carrots, melted butter, garlic powder, and black pepper until well combined.
2. Place a spring roll wrapper on a clean surface. Spoon 2 tbsp of the filling onto the wrapper, shaping it into a log near one edge.
3. Fold the sides over the filling, then roll tightly from the filled edge. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
4. Heat oil in a deep fryer or large pot to 350°F. Fry spring rolls in batches until golden brown, about 3-4 minutes per batch. Avoid overcrowding to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.

Unbelievably crunchy on the outside with a savory, tender filling inside. Serve with a side of spicy mustard or horseradish sauce for an extra kick.

Corned Beef and Cabbage Fried Rice

Bold flavors meet comfort in this Corned Beef and Cabbage Fried Rice. It’s a quick, satisfying twist on leftovers.

Ingredients

– 2 cups cooked white rice (day-old works best)
– 1 cup corned beef, diced (leftover or canned)
– 1 cup cabbage, shredded (pack tightly for measurement)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced (fresh preferred)
– 1/2 cup onion, diced
– 2 eggs, beaten
– 1 tbsp soy sauce (adjust to taste)
– 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp oil in a large skillet over medium-high heat (350°F).
2. Add diced onion and minced garlic. Stir-fry for 2 minutes until fragrant.
3. Push onions and garlic to one side. Pour beaten eggs into the skillet. Scramble until just set, about 1 minute.
4. Add remaining 1 tbsp oil to the skillet. Incorporate corned beef and cabbage. Stir-fry for 3 minutes until cabbage wilts slightly.
5. Mix in cooked rice, breaking any clumps. Ensure even distribution of ingredients.
6. Drizzle soy sauce and sprinkle black pepper over the rice. Stir-fry for another 2 minutes until everything is heated through.
7. Taste and adjust seasoning if necessary. Serve immediately.

Mouthwatering and hearty, this dish boasts a perfect balance of savory corned beef with the slight crunch of cabbage. Try topping with a fried egg for extra richness.

Corned Beef and Cabbage Noodle Bowl

Kickstart your St. Patrick’s Day with a twist on the classic corned beef and cabbage. This noodle bowl version is hearty, flavorful, and ready in under 30 minutes.

Ingredients

• 8 oz corned beef, thinly sliced (pre-cooked for convenience)
• 4 cups cabbage, shredded (Savoy adds nice texture)
• 8 oz wide egg noodles (or any pasta you prefer)
• 2 tbsp butter (unsalted for better control)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp black pepper (adjust to taste)
• 2 cups beef broth (low sodium recommended)
• 1 tbsp apple cider vinegar (brightens the dish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add egg noodles and cook according to package instructions, about 8 minutes. Drain and set aside.
2. While noodles cook, heat olive oil and butter in a large skillet over medium heat until butter melts, about 1 minute.
3. Add shredded cabbage to the skillet. Cook, stirring occasionally, until cabbage is tender but still crisp, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in sliced corned beef and black pepper. Cook for another 2 minutes to warm the beef.
5. Pour in beef broth and apple cider vinegar. Bring to a simmer and cook for 3 minutes to blend flavors. Tip: Adjust heat to maintain a gentle simmer.
6. Add cooked noodles to the skillet. Toss everything together until noodles are well coated and heated through, about 2 minutes. Tip: Use tongs for easier mixing.

Perfectly balanced with tender noodles, savory corned beef, and crisp cabbage, this dish is a comforting meal any day. Serve with a sprinkle of fresh parsley for a pop of color.

Corned Beef and Cabbage Stuffed Peppers

Perfect for a hearty dinner, these stuffed peppers combine corned beef and cabbage in a flavorful twist. They’re easy to make and packed with taste.

Ingredients

• 4 large bell peppers (any color, tops removed and seeds cleaned out)
• 2 cups cooked corned beef, chopped (leftovers work great)
• 1 cup cabbage, finely shredded (savoy or green cabbage recommended)
• 1/2 cup cooked white rice (or substitute with quinoa for a healthier option)
• 1/4 cup beef broth (low sodium preferred)
• 1 tbsp Dijon mustard (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup shredded Swiss cheese (or any melting cheese you prefer)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
2. In a large bowl, mix corned beef, cabbage, rice, beef broth, Dijon mustard, garlic powder, and black pepper until well combined.
3. Stuff each pepper with the mixture, pressing down lightly to pack it in. Tip: Overfilling can cause spills, so leave a little space at the top.
4. Place stuffed peppers in the prepared dish. Cover loosely with aluminum foil.
5. Bake for 25 minutes. Then, remove foil and sprinkle cheese over each pepper.
6. Return to oven, uncovered, for another 10 minutes or until cheese is bubbly and slightly golden. Tip: For extra browning, broil for the last 2 minutes.
7. Let stand for 5 minutes before serving. This allows the filling to set slightly for easier eating.

Deliciously tender peppers with a savory, cheesy topping make this dish a winner. Serve with a side of crusty bread to soak up any juices.

Corned Beef and Cabbage Stuffed Mushrooms

Never underestimate the power of combining classic flavors in a new way. These stuffed mushrooms bring together the hearty taste of corned beef and cabbage in a bite-sized package.

Ingredients

– 12 large white mushrooms (stems removed and finely chopped)
– 1 cup cooked corned beef (finely chopped)
– 1/2 cup cabbage (finely shredded)
– 1/4 cup onion (finely diced)
– 1/4 cup breadcrumbs
– 1/4 cup shredded Swiss cheese
– 2 tbsp butter (melted)
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, sauté onion and chopped mushroom stems until soft, about 5 minutes.
3. Add cabbage and cook for another 3 minutes until slightly wilted.
4. Remove from heat. Stir in corned beef, breadcrumbs, Swiss cheese, Dijon mustard, garlic powder, salt, and pepper.
5. Brush each mushroom cap with melted butter. Fill with the corned beef mixture.
6. Bake for 20 minutes until mushrooms are tender and filling is golden.
7. Let cool for 5 minutes before serving.

Just out of the oven, these mushrooms offer a juicy bite with a crispy top. The corned beef adds a savory depth, while the cabbage keeps it light. Try serving them with a side of horseradish sauce for an extra kick.

Conclusion

Ready to celebrate St. Patrick’s Day with a feast? Our roundup of 25 delicious, easy corned beef and cabbage recipes offers something for every home cook. Whether you’re a traditionalist or love a modern twist, these dishes promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!