23 Timeless Corned Beef and Cabbage Recipes Done Right

Introduction

Corned beef and cabbage is one of those dishes people return to year after year because it’s comforting, hearty, and always satisfying. Whether you grew up eating it or you’re discovering it for the first time, there’s something special about the tender meat, the sweet cabbage, and the simple ingredients that come together beautifully. This collection brings you classic versions, modern twists, and cozy one-pot styles you’ll love making any night of the week.

1 Classic Slow-Simmered Corned Beef and Cabbage

This version stays close to tradition—rich, tender, and full of warm spices. The long simmer brings out a soft texture that flakes beautifully with a fork, and the broth infuses the vegetables with savory flavor. It’s ideal for family gatherings, holidays, or cozy Sundays when you want something simple but comforting. The aroma alone sets the tone for a relaxing meal.

Ingredients

• 1 (3–4 lb) corned beef brisket with spice packet
  
• 1 medium cabbage, cut into large wedges
  
• 6 carrots, peeled and cut into chunks
  
• 6 potatoes, halved
  
• 1 onion, quartered
  
• 3 garlic cloves
  
• 1 bay leaf
  
• Water to cover
  

Instructions

1. Place the brisket in a large pot and cover with water.
   
2. Add the spice packet, onion, garlic, and bay leaf.
   
3. Bring to a boil, then lower to a simmer.
   
4. Cook for 2½–3 hours, or until fork-tender.
   
5. Add carrots and potatoes; simmer 25 minutes.
   
6. Add cabbage; simmer an additional 15 minutes.
   
7. Rest the meat 10 minutes before slicing.
   

How to Serve It

Serve it on a wide platter with vegetables arranged around the sliced brisket. A little broth spooned over the top keeps everything moist and warm. Fresh parsley adds brightness and color. Mustard or horseradish sauce pairs perfectly with the salty beef. Enjoy it with crusty bread to soak up the flavorful broth.

2 Guinness-Braised Corned Beef and Cabbage

This recipe adds depth by cooking the brisket in stout beer, giving it a deep, malty flavor that blends beautifully with the spices. The broth becomes rich and slightly sweet, and the beef turns unbelievably tender. The cabbage takes on a warm, savory note that feels special without complicating the process. It’s an amazing choice for festive meals or weekend dinners when you want something slightly more flavorful.

Ingredients

• 1 (3–4 lb) corned beef brisket
  
• 2 bottles (11–12 oz each) Guinness or stout
  
• 1 cup beef broth
  
• 1 onion, thick-sliced
  
• 4 carrots, chunked
  
• 4 potatoes, halved
  
• 1 small cabbage, quartered
  
• 1 tsp black peppercorns
  
• 2 garlic cloves
  

Instructions

1. Place brisket in a Dutch oven and pour in stout and broth.
   
2. Add onions, garlic, and peppercorns.
   
3. Bring to a simmer, cover, and cook 2½–3 hours.
   
4. Add carrots and potatoes; cook 20–25 minutes.
   
5. Add cabbage and cook 15 minutes more.
   
6. Remove brisket, rest 10 minutes, and slice against the grain.
   

How to Serve It

Brush the warmed slices with a spoonful of reduced cooking liquid for a glossy finish. Sprinkle chopped chives or parsley on top. Serve with crusty brown bread or mashed potatoes. A dollop of whole-grain mustard enhances the rich stout flavor. Great for St. Patrick’s Day or comfort-food nights.

3 Sheet-Pan Corned Beef and Roasted Cabbage

This version brings everything to the oven for a slightly crisp finish. Roasting creates caramelized edges on the cabbage and potatoes, and the meat warms beautifully with a subtle crust that adds texture. It’s an excellent option when you want the flavors of corned beef and cabbage without the long simmer. Easy cleanup and a hands-off cooking style make it perfect for busy days.

Ingredients

• 1 (2–3 lb) fully cooked corned beef, sliced
  
• 1 small cabbage, cut into wedges
  
• 1½ lbs baby potatoes, halved
  
• 4 carrots, sliced thick
  
• 3 tbsp olive oil
  
• 1 tsp black pepper
  
• 1 tsp garlic powder
  

Instructions

1. Preheat oven to 425°F (220°C).
   
2. Toss potatoes, carrots, and cabbage in olive oil, pepper, and garlic powder.
   
3. Spread vegetables on a sheet pan and roast 20 minutes.
   
4. Add sliced corned beef on top.
   
5. Roast an additional 15–20 minutes, until vegetables are browned.
   
6. Remove and serve hot.
   

How to Serve It

Drizzle everything with a spoonful of melted butter or infused olive oil. Add a sprinkle of fresh herbs for color. Serve with grainy mustard or a simple yogurt-based sauce. This dish works well alongside warm rolls or buttered bread. It’s also great for leftovers and reheats beautifully.

4 Crockpot Corned Beef and Cabbage

This slow-cooker version is perfect for days when you want a hearty meal waiting for you. The long, gentle heat makes the brisket tender and juicy, and the vegetables soak up all the savory flavors. It’s great for anyone who prefers a hands-off approach without losing the rich taste of classic corned beef and cabbage. The aroma fills your home and makes dinner feel relaxing and welcoming.

Ingredients

• 1 (3–4 lb) corned beef brisket
  
• 1 onion, sliced
  
• 4 carrots, cut into chunks
  
• 6 potatoes, halved
  
• 1 small cabbage, wedged
  
• 3 garlic cloves
  
• 1 bay leaf
  
• 3 cups water
  

Instructions

1. Place onions, carrots, and potatoes in the slow cooker.
   
2. Lay brisket on top, fat-side up.
   
3. Add garlic, bay leaf, and the spice packet.
   
4. Pour in water.
   
5. Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
   
6. Add cabbage during the last 2 hours of cooking.
   
7. Slice and serve warm.
   

How to Serve It

Arrange the sliced brisket on a platter and nestle the vegetables around it. Drizzle some cooking liquid for moisture. Add chopped parsley or dill for color. Serve with mustard or creamy horseradish. Warm dinner rolls make a great addition. Leftovers work wonderfully in sandwiches.

5 Brown Sugar Glazed Corned Beef with Cabbage

This sweet-and-savory twist gives the brisket a beautiful glaze that caramelizes in the oven. The brown sugar adds warmth and a touch of sweetness while still blending with the traditional spices. It’s a great choice when you want something a bit richer without complicating the recipe. The cabbage cooks in the same roasting juices, making every bite full of flavor.

Ingredients

• 1 (3–4 lb) corned beef brisket, cooked
  
• ½ cup brown sugar
  
• 2 tbsp Dijon mustard
  
• 1 tbsp melted butter
  
• 1 small cabbage, chopped
  
• 1 tbsp olive oil
  
• Salt and pepper
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Mix brown sugar, mustard, and melted butter.
   
3. Place cooked corned beef in a baking dish and brush with glaze.
   
4. Roast 20–25 minutes until caramelized.
   
5. Toss cabbage in olive oil, salt, and pepper; spread around the beef.
   
6. Roast another 15 minutes until cabbage softens.
   
7. Slice and serve immediately.
   

How to Serve It

Serve the beef warm with extra glaze spooned over the top. Add fresh thyme or parsley for brightness. Pair with mashed potatoes or roasted baby carrots. A simple mustard dipping sauce balances the sweetness. This dish works wonderfully for festive meals or cozy evenings.

6 Corned Beef and Cabbage Soup

This soup is comforting, hearty, and excellent for using up leftover corned beef. The broth becomes rich and flavorful as everything simmers together, and the vegetables soften beautifully. It’s a great recipe for cool evenings, and it stores well for easy meals throughout the week. Each spoonful offers a mix of savory beef and sweet cabbage that feels soothing and filling.

Ingredients

• 2 cups cooked corned beef, shredded
  
• 1 small cabbage, chopped
  
• 3 potatoes, diced
  
• 3 carrots, sliced
  
• 1 onion, diced
  
• 6 cups beef broth
  
• 2 garlic cloves, minced
  
• 1 tsp black pepper
  

Instructions

1. Sauté onion and garlic in a pot for 3–4 minutes.
   
2. Add broth, potatoes, carrots, and pepper.
   
3. Simmer 20 minutes until vegetables soften.
   
4. Add cabbage and shredded corned beef.
   
5. Simmer another 15 minutes.
   
6. Adjust seasoning and serve hot.
   

How to Serve It

Sprinkle fresh parsley or chives over each bowl. Serve with warm bread or buttered rolls. A dollop of sour cream adds creaminess. Crushed crackers give texture. This soup reheats well and tastes even better the next day.

7 Corned Beef and Cabbage Skillet Hash

This skillet-style hash is perfect for breakfast, brunch, or a quick dinner. The potatoes crisp up beautifully, the cabbage softens, and the corned beef adds savory depth. Everything cooks in one pan, making cleanup quick and easy. It’s especially great for leftover beef and works well topped with eggs for a complete meal.

Ingredients

• 2 cups cooked corned beef, diced
  
• 3 cups diced potatoes
  
• 2 cups chopped cabbage
  
• 1 onion, chopped
  
• 2 tbsp olive oil
  
• Salt and pepper
  

Instructions

1. Heat olive oil in a skillet over medium heat.
   
2. Add potatoes and cook until browned and crisp, about 12–15 minutes.
   
3. Stir in onion and cabbage; cook 6 minutes.
   
4. Add corned beef and cook 5 minutes more.
   
5. Season with salt and pepper.
   
6. Serve hot.
   

How to Serve It

Top with fried or poached eggs for a hearty meal. Sprinkle green onions or parsley for a fresh finish. Add hot sauce or mustard for extra flavor. This hash pairs well with toast or biscuits. Great for next-day brunch after cooking corned beef.

8 Mustard Crusted Corned Beef with Buttered Cabbage

This version adds a bold mustard crust that bakes into a flavorful layer over the tender brisket. The cabbage cooks separately in butter, giving it a silky texture that pairs perfectly with the savory meat. It’s simple, flavorful, and perfect when you’re craving something classic with a small twist. Great for gatherings or cozy dinners.

Ingredients

• 1 (3–4 lb) cooked corned beef brisket
  
• ¼ cup Dijon mustard
  
• 1 tbsp honey
  
• 1 tbsp olive oil
  
• 1 small cabbage, sliced
  
• 3 tbsp butter
  
• Salt and pepper
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Mix mustard, honey, and olive oil.
   
3. Spread over cooked brisket and roast 20 minutes.
   
4. In a skillet, melt butter and sauté cabbage until soft, about 10 minutes.
   
5. Season both cabbage and beef to taste.
   
6. Slice and serve.
   

How to Serve It

Serve with buttery cabbage piled beside the sliced brisket. Add black pepper or fresh parsley for color. Pair with boiled potatoes or roasted carrots. Grainy mustard makes a great side sauce. Leftovers go well in sandwiches.

9 Instant Pot Corned Beef and Cabbage

This pressure-cooker version delivers tenderness in a fraction of the usual time. The beef stays juicy, and the vegetables cook perfectly without turning mushy. It’s ideal for busy nights or last-minute meals when you want something warm and satisfying. The Instant Pot keeps everything flavorful with very little effort.

Ingredients

• 1 (3–4 lb) corned beef brisket
  
• 4 cups water
  
• 1 onion, quartered
  
• 4 carrots, cut into pieces
  
• 6 potatoes, halved
  
• 1 small cabbage, wedged
  

Instructions

1. Place brisket, spice packet, water, and onion in the Instant Pot.
   
2. Seal and cook on High Pressure for 90 minutes.
   
3. Quick-release pressure.
   
4. Add carrots, potatoes, and cabbage.
   
5. Cook an additional 5 minutes on High Pressure.
   
6. Release pressure, rest brisket 10 minutes, then slice.
   

How to Serve It

Place sliced brisket on a platter with vegetables around it. Spoon warm cooking liquid over everything. Add parsley for color. Serve with rye bread or soft dinner rolls. Horseradish or mustard enhances the flavor.

10 Oven Baked Corned Beef with Roasted Cabbage Steaks

This oven-only version is great when you want something easy with lots of texture. The corned beef warms slowly while the cabbage steaks roast until crisp on the edges and soft in the center. It’s a simple method that still delivers tons of flavor. Perfect for lazy weekends or weeknight dinners.

Ingredients

• 1 (3 lb) cooked corned beef brisket
  
• 1 medium cabbage, sliced into 1-inch steaks
  
• 3 tbsp olive oil
  
• 1 tsp black pepper
  
• 1 tsp garlic powder
  
• Salt to taste
  

Instructions

1. Preheat oven to 400°F (205°C).
   
2. Brush cabbage steaks with olive oil and season.
   
3. Place cabbage on one side of a baking sheet.
   
4. Add the brisket to the other side.
   
5. Bake 25–30 minutes, flipping cabbage halfway.
   
6. Slice beef and serve warm.
   

How to Serve It

Serve with fresh herbs sprinkled over everything. Add melted butter or a drizzle of olive oil. Serve with mashed potatoes or crusty bread. A simple mustard or creamy sauce works well. Great for meal prep or next-day leftovers.

11 Corned Beef and Cabbage Stir Fry

This stir-fry is a fresh, quicker take on corned beef and cabbage, adding a touch of Asian influence. The beef is shredded and quickly sautéed with crisp-tender cabbage, peppers, and onions. It’s a fun, flavorful twist that delivers a satisfying meal in just minutes. Perfect for those busy weeknights when you crave something different but still comforting.

Ingredients

• 2 cups cooked corned beef, shredded
  
• 2 cups cabbage, shredded
  
• 1 red bell pepper, julienned
  
• 1 onion, sliced
  
• 2 tbsp soy sauce
  
• 1 tbsp sesame oil
  
• 2 garlic cloves, minced
  
• 1 tsp ginger, grated
  

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat.
   
2. Add garlic and ginger; sauté 30 seconds.
   
3. Add onion and bell pepper; cook 2–3 minutes.
   
4. Stir in shredded cabbage and corned beef.
   
5. Add soy sauce and cook another 3 minutes.
   
6. Serve immediately.
   

How to Serve It

Garnish with sesame seeds or green onions. Serve with steamed rice or noodles for a complete meal. A drizzle of chili oil adds some heat. Great for meal prep and serves well with a light side salad.

12 Spicy Corned Beef and Cabbage Tacos

Transform your corned beef into something exciting with these spicy tacos. The heat from the seasoning and the tangy slaw create a refreshing balance. It’s a unique fusion that’s both playful and satisfying. Perfect for a casual dinner or a fun way to use leftover corned beef.

Ingredients

• 2 cups cooked corned beef, shredded
  
• 1 small cabbage, shredded
  
• 1 tbsp lime juice
  
• 1 tsp chili powder
  
• 1 tsp cumin
  
• ½ tsp smoked paprika
  
• 8 soft taco shells
  
• Sour cream, for topping
  
• Fresh cilantro, for garnish
  

Instructions

1. In a bowl, toss shredded cabbage with lime juice, chili powder, cumin, and smoked paprika.
   
2. Warm the taco shells in the oven or on a skillet.
   
3. Fill each taco with shredded corned beef and seasoned cabbage slaw.
   
4. Top with sour cream and fresh cilantro.
   
5. Serve with lime wedges.
   

How to Serve It

Serve these tacos with a side of guacamole or salsa for extra flavor. Pair with a light Mexican beer or a chilled margarita. These tacos are perfect for casual dinners or parties.

13 Corned Beef and Cabbage Pot Pie

This pot pie is a comforting twist on corned beef and cabbage. The rich, creamy filling is enveloped in a buttery, golden crust. The cabbage and beef become soft and meld together, making every bite warm and comforting. It’s perfect for cozy nights or special occasions where you want something heartwarming and hearty.

Ingredients

• 2 cups cooked corned beef, diced
  
• 1 cup cabbage, chopped
  
• 2 cups mixed vegetables (carrots, peas, etc.)
  
• 1 cup beef broth
  
• 2 tbsp flour
  
• 2 tbsp butter
  
• 1 cup milk
  
• 1 sheet puff pastry or pie dough
  
• Salt and pepper to taste
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. In a skillet, melt butter and stir in flour; cook 1 minute.
   
3. Add beef broth and milk, whisk until thickened.
   
4. Stir in corned beef, cabbage, and vegetables.
   
5. Season with salt and pepper.
   
6. Transfer mixture to a pie dish and cover with pastry dough.
   
7. Bake 25–30 minutes until golden brown.
   
8. Serve warm.
   

How to Serve It

Serve with a fresh side salad or steamed vegetables. A dollop of sour cream on the side complements the rich pie filling. This is an excellent dish for family dinners or special meals.

14 Corned Beef and Cabbage Breakfast Hash

Start your day with this hearty breakfast hash made with corned beef and cabbage. It’s perfect for a weekend brunch or an indulgent breakfast. The crispy potatoes and savory beef pair beautifully with the fried egg, making each bite satisfying and flavorful. Easy to prepare and perfect for using up leftovers.

Ingredients

• 2 cups cooked corned beef, diced
  
• 3 cups potatoes, diced
  
• 1 cup cabbage, chopped
  
• 1 onion, diced
  
• 4 eggs
  
• 2 tbsp olive oil
  
• Salt and pepper
  

Instructions

1. Heat olive oil in a large skillet over medium heat.
   
2. Add potatoes and cook until crispy, about 12–15 minutes.
   
3. Add onions and cabbage; cook another 5 minutes.
   
4. Stir in corned beef and cook 3 more minutes.
   
5. In a separate pan, fry eggs to your liking.
   
6. Serve the hash topped with eggs.
   

How to Serve It

Serve with a side of hot sauce or salsa for extra flavor. Fresh parsley or chives sprinkle beautifully over the top. This is great with buttered toast or a side of avocado for a complete breakfast.

15 Corned Beef and Cabbage Quiche

A quiche filled with tender corned beef, cabbage, and cheese is a great way to enjoy these classic flavors in a new form. The creamy eggs and savory filling make each slice rich and satisfying. It’s perfect for brunch, a light dinner, or as part of a festive spread.

Ingredients

• 1 (9-inch) pie crust, unbaked
  
• 1½ cups cooked corned beef, chopped
  
• 1 cup cabbage, shredded
  
• ½ cup shredded cheese (cheddar or Swiss)
  
• 4 large eggs
  
• 1 cup milk or cream
  
• 1 tsp Dijon mustard
  
• Salt and pepper
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Whisk together eggs, milk, mustard, salt, and pepper.
   
3. Layer corned beef, cabbage, and cheese in the pie crust.
   
4. Pour egg mixture over the filling.
   
5. Bake 35–40 minutes until set and golden.
   
6. Let cool slightly before slicing.
   

How to Serve It

Serve with a fresh fruit salad or a simple green salad. This quiche pairs wonderfully with a light vinaigrette or some sautéed mushrooms. It’s a delicious option for brunch or a light lunch.

16 Corned Beef and Cabbage Salad

This refreshing salad combines tender corned beef with crisp cabbage, bright vegetables, and a tangy dressing. It’s a lighter way to enjoy the flavors of corned beef and cabbage, with the crunch of lettuce and a satisfying protein boost from the beef. Perfect for a lighter lunch or a side salad with dinner.

Ingredients

• 2 cups cooked corned beef, shredded
  
• 4 cups mixed salad greens
  
• 1 cup cabbage, shredded
  
• 1 carrot, julienned
  
• 1 cucumber, sliced
  
• 2 tbsp olive oil
  
• 1 tbsp vinegar
  
• 1 tsp mustard
  
• Salt and pepper
  

Instructions

1. In a large bowl, combine salad greens, cabbage, carrot, and cucumber.
   
2. Add shredded corned beef on top.
   
3. Whisk together olive oil, vinegar, mustard, salt, and pepper for the dressing.
   
4. Toss salad with dressing and serve.
   

How to Serve It

Serve with crusty bread or a slice of fresh rye. A dollop of sour cream on the side complements the tangy vinaigrette. This salad is great as a side dish or as a main course for a lighter meal.

17 Corned Beef and Cabbage Stuffed Peppers

Stuffed peppers take the classic flavors of corned beef and cabbage into a portable, fun package. The peppers add a sweet crunch, while the filling is rich and savory, with melted cheese binding everything together. It’s a creative way to enjoy a new version of the classic, and it works wonderfully for meal prepping.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
  
• 2 cups cooked corned beef, shredded
  
• 1 cup cabbage, shredded
  
• 1 cup cooked rice
  
• 1 cup shredded cheese (cheddar or Swiss)
  
• 1 tsp garlic powder
  
• Salt and pepper
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. In a bowl, mix shredded corned beef, cabbage, rice, cheese, garlic powder, salt, and pepper.
   
3. Stuff each pepper with the mixture and place in a baking dish.
   
4. Cover with foil and bake 25–30 minutes.
   
5. Remove foil, top with extra cheese, and bake another 5 minutes until melted.
   

How to Serve It

Serve the stuffed peppers hot with a side of mashed potatoes or a light salad. A dollop of sour cream or a drizzle of salsa adds extra flavor. Great for lunch, dinner, or meal prep.

18 Corned Beef and Cabbage Grilled Cheese Sandwiches

A fun and delicious twist on the classic grilled cheese, this version swaps out the usual fillings for tender corned beef and cabbage. The savory beef and creamy cheese melt together beautifully inside the crispy, buttery bread. It’s the perfect choice for lunch or a quick dinner when you want something comforting but with a bit of fun.

Ingredients

• 2 cups cooked corned beef, sliced thin
  
• 1 cup cabbage, sautéed
  
• 4 slices rye bread
  
• 4 slices Swiss cheese
  
• 2 tbsp butter
  

Instructions

1. Heat butter in a skillet over medium heat.
   
2. Layer two slices of bread with cheese, corned beef, and sautéed cabbage.
   
3. Top with another slice of bread.
   
4. Grill each sandwich until golden brown, about 3–4 minutes per side.
   
5. Serve warm with pickles and mustard for dipping.
   

How to Serve It

Serve with a side of chips or a light salad. A small cup of mustard or horseradish sauce for dipping adds an extra kick. These sandwiches also pair well with a hot cup of soup for a cozy meal.

19 Corned Beef and Cabbage Meatballs

These meatballs turn corned beef into bite-sized portions perfect for appetizers or a fun main dish. The cabbage keeps them moist while adding a savory sweetness that balances out the richness of the beef. This dish is perfect for entertaining or when you need something different from the usual corned beef recipes.

Ingredients

• 2 cups cooked corned beef, shredded
  
• 1 cup cabbage, shredded
  
• 1 egg
  
• 1/4 cup breadcrumbs
  
• 2 tbsp grated Parmesan cheese
  
• 1 tsp garlic powder
  
• Salt and pepper to taste
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. In a bowl, combine corned beef, cabbage, egg, breadcrumbs, Parmesan, garlic powder, salt, and pepper.
   
3. Form mixture into meatballs and place on a baking sheet.
   
4. Bake 20–25 minutes until golden brown.
   
5. Serve with your favorite dipping sauce.
   

How to Serve It

Serve with a tangy mustard sauce or a creamy horseradish dip. Garnish with fresh parsley. These meatballs also pair well with mashed potatoes or a side of roasted vegetables.

20 Corned Beef and Cabbage Pasta

A comforting and easy-to-make pasta dish, this recipe combines corned beef and cabbage with noodles for a twist on the traditional meal. The pasta soaks up the savory flavors of the beef and cabbage, and the light sauce brings everything together perfectly. It’s a quick, hearty dish that’s sure to satisfy.

Ingredients

• 2 cups cooked corned beef, shredded
  
• 2 cups cabbage, shredded
  
• 12 oz pasta (penne, rigatoni, or your favorite)
  
• 1 tbsp olive oil
  
• 2 garlic cloves, minced
  
• 1/4 cup chicken broth
  
• Salt and pepper
  

Instructions

1. Cook pasta according to package instructions; drain and set aside.
   
2. Heat olive oil in a pan and sauté garlic for 1–2 minutes.
   
3. Add cabbage and cook until softened, about 5 minutes.
   
4. Stir in corned beef and chicken broth; cook another 3–4 minutes.
   
5. Toss pasta into the pan and mix well.
   
6. Season with salt and pepper, then serve warm.
   

How to Serve It

Serve with grated Parmesan or crumbled feta cheese on top. Fresh herbs like parsley or basil add brightness. This dish pairs well with a simple green salad or crusty bread.

21 Corned Beef and Cabbage Baked Potatoes

These loaded baked potatoes are a fun, hearty way to enjoy the flavors of corned beef and cabbage. The potato skin holds all the goodness inside, with creamy cheese and savory corned beef making each bite irresistible. This dish is a great side or a satisfying main course.

Ingredients

• 4 large russet potatoes
  
• 2 cups cooked corned beef, shredded
  
• 1 cup cabbage, shredded
  
• 1/2 cup shredded cheddar cheese
  
• 1/4 cup sour cream
  
• Chives for garnish
  

Instructions

1. Preheat oven to 400°F (205°C).
   
2. Bake potatoes directly on the oven rack for 1 hour until tender.
   
3. While the potatoes bake, sauté cabbage in a little olive oil until tender, about 5 minutes.
   
4. Cut potatoes in half and scoop out the insides.
   
5. Mix potato insides with corned beef, cabbage, and cheese.
   
6. Stuff the potatoes with the mixture, top with sour cream, and garnish with chives.
   

How to Serve It

Serve with a side of steamed broccoli or a fresh salad. The baked potatoes are delicious on their own or served as part of a hearty meal. A drizzle of hot sauce adds extra kick if desired.

22 Corned Beef and Cabbage Frittata

This frittata is a quick and easy way to enjoy corned beef and cabbage in the morning. The eggs create a fluffy base that holds the savory beef and cabbage, while the cheese melts in for extra richness. It’s perfect for breakfast, brunch, or a light dinner.

Ingredients

• 1 cup cooked corned beef, diced
  
• 1 cup cabbage, shredded
  
• 6 large eggs
  
• 1/2 cup milk
  
• 1/2 cup shredded cheese (cheddar or Swiss)
  
• Salt and pepper
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Whisk eggs with milk, salt, and pepper.
   
3. Heat an oven-safe skillet and sauté cabbage until soft, about 4–5 minutes.
   
4. Add corned beef and cook for another 2 minutes.
   
5. Pour egg mixture into the skillet and top with cheese.
   
6. Bake for 15–20 minutes until set and golden.
   

How to Serve It

Serve warm with a side of toast or avocado slices. Fresh herbs like parsley or thyme add brightness. This dish is great for a light lunch or brunch with a side salad.

23 Corned Beef and Cabbage Pizza

For a fun and unexpected twist, this pizza brings together the classic flavors of corned beef and cabbage in an Italian-inspired dish. The savory corned beef pairs perfectly with the tender cabbage and cheese, all on a crispy, golden crust. It’s a great way to enjoy something familiar in a new form.

Ingredients

• 1 pizza dough, rolled out
  
• 2 cups cooked corned beef, shredded
  
• 1 cup cabbage, shredded
  
• 1 cup shredded mozzarella cheese
  
• 1/4 cup Parmesan cheese
  
• Olive oil for drizzling
  

Instructions

1. Preheat oven to 450°F (230°C).
   
2. Roll out pizza dough on a baking sheet.
   
3. Top with mozzarella cheese, corned beef, and cabbage.
   
4. Sprinkle Parmesan cheese over the top.
   
5. Bake for 12–15 minutes until the crust is golden and cheese is melted.
   
6. Drizzle with olive oil and serve hot.
   

How to Serve It

Slice and serve with a fresh green salad. You can drizzle with hot sauce for extra heat or a balsamic glaze for sweetness. This pizza is a fun and casual way to enjoy corned beef and cabbage.

Conclusion

We hope you’ve found a few new favorite ways to enjoy the classic flavors of corned beef and cabbage! Whether you’re sticking to tradition or trying something new, these recipes are sure to add a little variety to your kitchen. Try them all, save your favorites, and don’t forget to share with friends and family — there’s plenty to go around!