25 Corned Beef and Cabbage Recipes for a Hearty and Cozy Dinner

  Time: 8 hours  |  Serves: 6  |  Classic

• 3 lb flat-cut corned beef brisket with spice packet
• 1 lb baby potatoes, halved
• 4 medium carrots, cut into chunks
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1 small green cabbage, cut into wedges
• 1 tbsp Dijon mustard
• 1 tsp black pepper

INSTRUCTIONS

1. Rinse the brisket under cold water and pat dry.
2. Place potatoes, carrots, and onion in the bottom of the slow cooker.
3. Lay brisket on top, fat side up. Add garlic and spice packet.
4. Pour broth over everything. Spread mustard on brisket top.
5. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
6. Add cabbage wedges in the last 30 minutes of cooking.
7. Remove brisket, rest 10 minutes, slice against the grain. Serve with vegetables and cooking liquid as broth.

  Time: 3.5 hours  |  Serves: 6  |  Irish Classic

• 3 lb corned beef brisket, rinsed
• 1 can (14 oz) Guinness stout
• 1 cup beef broth
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp brown sugar
• 1 tbsp whole-grain mustard
• 1 tsp caraway seeds
• 1/2 head cabbage, cut in wedges
• 3 medium potatoes, quartered

INSTRUCTIONS

1. Preheat oven to 325°F. Place onion and garlic in a Dutch oven.
2. Lay brisket fat-side up. Mix Guinness, broth, brown sugar, and mustard; pour over beef.
3. Scatter caraway seeds. Cover tightly with lid.
4. Braise in oven for 2.5 hours. Add potatoes and cook 30 more minutes.
5. Add cabbage wedges and cook uncovered 20 minutes until tender.
6. Rest brisket 10 minutes before slicing against the grain.

  Time: 90 minutes  |  Serves: 6  |  Quick

• 3 lb corned beef brisket with spice packet
• 3 cups water or beef broth
• 1 onion, quartered
• 3 garlic cloves
• 1 lb baby potatoes
• 3 carrots, chunked
• 1/2 head cabbage, cut in wedges
• Salt and pepper to taste

INSTRUCTIONS

1. Rinse brisket. Place in Instant Pot with onion, garlic, spice packet, and broth.
2. Cook on HIGH pressure for 85 minutes. Natural release 15 minutes.
3. Remove beef. Add potatoes and carrots; cook on HIGH pressure 3 minutes, quick release.
4. Add cabbage, close lid, steam on HIGH for 2 minutes, quick release.
5. Slice brisket against the grain and serve with vegetables and cooking liquid.

  Time: 25 minutes  |  Serves: 4  |  Leftover Hero

• 2 cups cooked corned beef, roughly chopped
• 2 cups cooked potatoes, diced
• 1 cup cooked cabbage, chopped
• 1 small onion, diced
• 2 tbsp butter
• 1 tbsp olive oil
• Salt, pepper, paprika to taste
• 4 eggs (for topping)

INSTRUCTIONS

1. Heat butter and oil in a large cast-iron skillet over medium-high heat.
2. Saute onion 3 minutes until soft. Add potatoes, cook 5 minutes without stirring to crisp.
3. Add corned beef and cabbage. Press down with spatula. Cook 5 minutes undisturbed.
4. Flip in sections, press again, cook 4-5 more minutes until crispy.
5. Season with paprika, salt, and pepper. Fry eggs separately and serve on top.

  Time: 45 minutes  |  Serves: 8  |  Comfort

• 2 cups cooked corned beef, shredded
• 6 cups beef broth
• 2 cups cabbage, roughly chopped
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp thyme, salt and pepper to taste

INSTRUCTIONS

1. Saute onion and garlic in a large pot over medium heat for 3 minutes.
2. Add broth, potatoes, and carrots. Bring to a boil, reduce heat and simmer 15 minutes.
3. Add corned beef and thyme. Simmer 10 minutes.
4. Add cabbage. Cook 8-10 minutes until tender but not mushy.
5. Season with salt and pepper. Serve with crusty bread.

  Time: 20 minutes  |  Serves: 4  |  Fusion

• 2 cups corned beef, shredded and warmed
• 8 small corn or flour tortillas
• 2 cups red cabbage, thinly sliced
• 1/4 cup apple cider vinegar, 1 tsp sugar, 1/2 tsp salt (for pickling)
• Sour cream, hot sauce, cilantro to serve
• 1 lime, cut in wedges

INSTRUCTIONS

1. Mix vinegar, sugar, and salt. Toss with red cabbage. Let sit 15 minutes minimum.
2. Warm tortillas in dry skillet or over open flame 30 seconds per side.
3. Fill each tortilla with warm corned beef and pickled cabbage.
4. Top with sour cream, hot sauce, and fresh cilantro.
5. Serve immediately with lime wedges.

  Time: 3 hours  |  Serves: 6  |  Traditional

• 3 lb corned beef brisket with spice packet
• Water to cover (about 8 cups)
• 1 onion, halved
• 4 garlic cloves
• 6 medium potatoes, halved
• 4 carrots, cut in thirds
• 1 small cabbage, cut in 6 wedges
• 2 tbsp butter for serving

INSTRUCTIONS

1. Place brisket in large pot, cover with cold water. Add spice packet, onion, and garlic.
2. Bring to a boil, skim foam. Reduce to a steady simmer.
3. Cook 2 hours 15 minutes until beef is nearly tender.
4. Add potatoes and carrots. Simmer 20 minutes.
5. Add cabbage wedges. Cook 15-20 minutes more.
6. Remove beef, rest 10 minutes, slice. Serve everything with butter and cooking broth on the side.

  Time: 3.5 hours  |  Serves: 6  |  Showstopper

• 3 lb corned beef, fully braised (see Recipe 7)
• 3 tbsp brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp horseradish
• 1/2 head cabbage, sliced into 1-inch steaks
• 3 tbsp olive oil, salt and pepper to taste

INSTRUCTIONS

1. Braise corned beef using stovetop method. Preheat oven to 400°F.
2. Mix brown sugar, mustard, vinegar, and horseradish into glaze.
3. Place cooked brisket on a foil-lined baking sheet. Spread glaze over top.
4. Toss cabbage steaks in olive oil, salt, and pepper on a second baking sheet.
5. Roast both at 400°F for 20-25 minutes until glaze caramelizes and cabbage edges char.
6. Slice beef and serve alongside roasted cabbage. Drizzle with remaining glaze.

  Time: 15 minutes  |  Serves: 3  |  Fast

• 1.5 cups corned beef, thinly sliced
• 3 cups green cabbage, thinly shredded
• 1 bell pepper, julienned
• 3 green onions, sliced
• 2 tbsp soy sauce, 1 tbsp sesame oil
• 1 tsp ginger, minced
• 2 garlic cloves, minced
• 1 tsp chili flakes
• Cooked rice to serve

INSTRUCTIONS

1. Heat a wok or large skillet over high heat until smoking.
2. Add 1 tbsp oil. Stir-fry garlic and ginger 30 seconds.
3. Add bell pepper and cabbage. Stir-fry 3-4 minutes on high heat.
4. Add corned beef slices. Toss everything together 2 minutes.
5. Add soy sauce, sesame oil, and chili flakes. Toss 1 minute.
6. Top with green onions. Serve immediately over rice.

  Time: 20 minutes  |  Serves: 4  |  Low-Carb

• 2 cups corned beef, warmed and sliced thin
• 8 large cabbage leaves, blanched 1 minute
• 1 cup sauerkraut, drained
• 4 slices Swiss cheese
• Russian dressing: 3 tbsp mayo + 2 tbsp ketchup + 1 tbsp relish + 1 tsp horseradish

INSTRUCTIONS

1. Blanch cabbage leaves in boiling water 1 minute. Pat completely dry.
2. Mix all Russian dressing ingredients in a small bowl.
3. Lay 2 cabbage leaves slightly overlapping per wrap.
4. Spread dressing, add corned beef, sauerkraut, and half a slice of Swiss cheese.
5. Roll tightly or fold like a burrito. Serve immediately or refrigerate up to 2 hours.

  Time: 50 minutes  |  Serves: 6  |  Baked

• 2 cups corned beef, shredded
• 300g penne or rigatoni, cooked al dente
• 2 cups cabbage, thinly shredded and sauteed soft
• 1 cup sour cream
• 1 cup beef broth
• 1.5 cups grated cheddar or gruyere
• 1 onion, caramelized
• 2 tsp caraway seeds, salt and pepper

INSTRUCTIONS

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Mix sour cream and broth in a bowl. Season with salt, pepper, caraway seeds.
3. Combine cooked pasta, corned beef, sauteed cabbage, and caramelized onion.
4. Pour sour cream mixture over pasta and toss well.
5. Transfer to baking dish. Top with all the cheese.
6. Bake 25-30 minutes until golden and bubbling. Rest 5 minutes before serving.

  Time: 30 minutes  |  Serves: 4  |  Bold

• 2 cups corned beef, shredded or sliced thin
• 4 cups Napa cabbage, roughly chopped
• 2 tbsp gochujang paste
• 1 tbsp soy sauce, 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, 1 tsp ginger
• 3 green onions, sesame seeds for garnish
• Steamed rice to serve

INSTRUCTIONS

1. Mix gochujang, soy sauce, rice vinegar, and sesame oil in a bowl. Set aside.
2. Heat oil in a large wok or skillet over high heat.
3. Add garlic and ginger, stir 30 seconds.
4. Add Napa cabbage. Stir-fry 3 minutes until slightly wilted.
5. Add corned beef. Toss together 2 minutes to heat through.
6. Pour sauce over everything. Toss 1 minute on high heat.
7. Serve over rice. Garnish with green onions and sesame seeds.

  Time: 40 minutes  |  Serves: 6  |  Creamy

• 2 cups corned beef, finely chopped
• 4 cups beef or chicken broth
• 1.5 cups heavy cream
• 3 medium potatoes, diced small
• 2 cups cabbage, thinly shredded
• 1 onion, diced; 3 garlic cloves; 2 tbsp butter
• 1 tbsp flour (for thickening)
• Salt, pepper, fresh parsley

INSTRUCTIONS

1. Melt butter in a large pot. Saute onion and garlic 3 minutes.
2. Stir in flour, cook 1 minute. Slowly whisk in broth to avoid lumps.
3. Add potatoes and bring to simmer. Cook 15 minutes until tender.
4. Add cream and corned beef. Simmer 5 minutes.
5. Add cabbage and cook 5-7 minutes more.
6. Taste and adjust salt. Serve in deep bowls with parsley and crusty bread.

  Time: 3 hours  |  Serves: 5  |  Hands-Off

• 2.5 lb corned beef brisket, pre-braised and cooled
• 1 head green cabbage, sliced into 1-inch steaks
• 4 tbsp olive oil
• 1 tsp smoked paprika, 1 tsp garlic powder
• Salt, pepper, fresh thyme
• 2 tbsp whole-grain mustard for serving

INSTRUCTIONS

1. Braise brisket using your preferred method. Cool and slice into thick portions.
2. Preheat oven to 420°F. Line a large sheet pan with parchment.
3. Brush cabbage steaks with olive oil. Season with paprika, garlic powder, salt, and pepper.
4. Arrange on sheet pan with beef slices.
5. Roast 20-25 minutes until cabbage edges are golden and charred.
6. Serve with mustard and a drizzle of good olive oil.

  Time: 20 minutes  |  Serves: 4  |  Quick Fix

• 1.5 cups corned beef, finely chopped
• 3 cups cold cooked rice (day-old is best)
• 2 cups savoy cabbage, thinly sliced
• 3 eggs, beaten
• 3 tbsp soy sauce, 1 tbsp oyster sauce
• 1 tsp sesame oil, 3 garlic cloves, 2 green onions

INSTRUCTIONS

1. Heat oil in wok over very high heat. Add garlic, cook 30 seconds.
2. Add cabbage, stir-fry 2 minutes. Push to side.
3. Add eggs to center, scramble until just set, then mix with cabbage.
4. Add cold rice. Press flat against pan, cook 2 minutes undisturbed to crisp.
5. Add corned beef, soy sauce, and oyster sauce. Toss everything together 2 minutes.
6. Finish with sesame oil and green onions. Serve immediately.

  Time: 3.5 hours  |  Serves: 6  |  Elegant

• 3 lb corned beef, braised
• 3 tbsp honey + 2 tbsp Dijon mustard (glaze)
• 1 small head red cabbage, thinly sliced
• 1 apple, peeled and grated
• 3 tbsp apple cider vinegar
• 1 tbsp brown sugar, 1 tbsp butter
• Salt, pepper, caraway seeds

INSTRUCTIONS

1. Braise corned beef using your preferred method. Set aside to rest.
2. Melt butter in a heavy pan. Add red cabbage and grated apple over medium heat.
3. Add vinegar, brown sugar, and caraway seeds. Stir well.
4. Cover and cook on low heat 30-35 minutes, stirring occasionally, until tender.
5. Mix honey and Dijon. Brush over rested brisket. Broil 3-5 minutes until caramelized.
6. Slice beef and serve alongside braised red cabbage.

  Time: 15 minutes  |  Serves: 4  |  Kid-Friendly

• 1.5 cups corned beef, shredded
• 1 cup cooked cabbage, finely chopped
• 1.5 cups pepper jack or cheddar cheese, grated
• 8 large flour tortillas
• 2 tbsp butter
• Sour cream and salsa to serve

INSTRUCTIONS

1. Mix corned beef and cabbage together in a bowl.
2. Lay one tortilla flat. Sprinkle half the area with cheese.
3. Add corned beef mixture on cheese side. Fold tortilla in half.
4. Heat butter in a skillet over medium heat.
5. Cook quesadilla 2-3 minutes per side until golden and crispy.
6. Cut into wedges. Serve with sour cream and salsa.

  Time: 8 hours  |  Serves: 6  |  Subtly Sweet

• 3 lb corned beef brisket with spice packet
• 2 apples, peeled and sliced
• 1 onion, sliced
• 1 cup apple juice + 1 cup beef broth
• 1 tsp caraway seeds
• 1/2 head cabbage, cut in wedges
• 1 lb baby potatoes

INSTRUCTIONS

1. Layer onion and apple slices in the bottom of the slow cooker.
2. Place rinsed brisket on top with spice packet and caraway seeds.
3. Pour apple juice and broth over everything. Add potatoes around the beef.
4. Cook on LOW 7-8 hours. Add cabbage wedges in the last 30 minutes.
5. Remove brisket, rest 10 minutes, slice against the grain and serve.

  Time: 25 minutes  |  Serves: 4  |  Brunch

• 1.5 cups corned beef, roughly chopped
• 1.5 cups cabbage, thinly shredded
• 6 large eggs
• 1/4 cup milk
• 1/2 cup gruyere or Swiss cheese, grated
• 1 small onion, diced
• 2 tbsp butter, salt, pepper, fresh dill

INSTRUCTIONS

1. Preheat broiler. Whisk eggs, milk, salt, and pepper in a bowl.
2. Melt butter in an oven-safe skillet over medium heat. Saute onion 3 minutes.
3. Add cabbage and corned beef. Cook 4 minutes until cabbage softens.
4. Pour egg mixture evenly over everything. Cook on stovetop 4-5 minutes until edges set.
5. Sprinkle cheese on top. Transfer to broiler 3-4 minutes until puffy and golden.
6. Slide onto cutting board. Slice into wedges. Garnish with fresh dill.

  Time: 50 minutes  |  Serves: 4  |  Creative

• 4 large bell peppers, tops cut off and seeded
• 1.5 cups corned beef, finely chopped
• 1 cup cooked rice
• 1 cup cabbage, finely shredded and sauteed
• 1 cup tomato sauce
• 1 tsp garlic powder, salt and pepper
• 1 cup mozzarella or cheddar, grated

INSTRUCTIONS

1. Preheat oven to 375°F. Stand peppers in a baking dish.
2. Mix corned beef, rice, cabbage, 1/2 cup tomato sauce, and seasonings.
3. Pack filling tightly into each pepper.
4. Spoon remaining tomato sauce over tops. Cover dish with foil.
5. Bake 35 minutes. Uncover, top with cheese, bake 10 more minutes until bubbly.
6. Rest 5 minutes before serving.

  Time: 3.5 hours  |  Serves: 4  |  Paleo-Friendly

• 2 lb corned beef, braised and sliced
• 2 medium sweet potatoes, cubed and roasted
• 3 cups green cabbage, braised tender
• 1/2 cup cooking liquid from brisket
• 2 tbsp olive oil, fresh parsley
• 1 tsp each: garlic powder, smoked paprika

INSTRUCTIONS

1. Braise corned beef in water with spice packet. Reserve cooking liquid.
2. Toss sweet potato cubes in olive oil, garlic powder, paprika. Roast at 400°F 25 minutes.
3. Braise cabbage in a little reserved cooking liquid 15 minutes until tender.
4. Assemble bowls: start with cabbage, add sweet potatoes and sliced beef.
5. Drizzle warm cooking liquid over top. Garnish with fresh parsley.

  Time: 3 hours  |  Serves: 5  |  Bistro-Style

• 2.5 lb corned beef, braised and sliced
• 1 head savoy cabbage, cut into wedges
• 1 cup heavy cream
• 2 tbsp whole-grain mustard
• 1 shallot, finely diced
• 1/2 cup cooking liquid, 1 tbsp butter, fresh tarragon

INSTRUCTIONS

1. Braise corned beef. Reserve 1/2 cup cooking liquid. Set beef aside.
2. Steam savoy cabbage wedges 8-10 minutes until just tender. Keep warm.
3. In a small saucepan, saute shallot in butter 2 minutes.
4. Add cooking liquid and reduce by half over medium-high heat.
5. Add cream and mustard. Simmer 5 minutes until sauce coats a spoon.
6. Arrange cabbage and sliced beef on plates. Spoon sauce over top. Garnish with tarragon.

  Time: 40 minutes  |  Serves: 12 rolls  |  Crowd Pleaser

• 2 cups corned beef, finely shredded
• 2 cups cabbage, very finely shredded
• 1/4 cup sauerkraut, drained
• 1 cup Swiss cheese, grated
• 12 egg roll wrappers
• Oil for frying
• Spicy mustard + sour cream for dipping

INSTRUCTIONS

1. Saute cabbage in a dry pan 5 minutes until wilted. Cool completely.
2. Mix cabbage, corned beef, sauerkraut, and cheese in a bowl.
3. Place 2 heaping tbsp filling in center of each wrapper. Roll tightly, sealing edges with water.
4. Heat oil to 350°F. Fry egg rolls 3-4 minutes, turning, until deep golden brown.
5. Drain on paper towels 2 minutes before serving.
6. Serve with spicy mustard and sour cream for dipping.

  Time: 1 hour  |  Serves: 6  |  Comfort Bake

• 2 cups corned beef, shredded
• 4 medium potatoes, very thinly sliced (mandoline recommended)
• 2 cups cabbage, thinly shredded
• 1.5 cups heavy cream
• 2 garlic cloves, minced
• 1.5 cups gruyere, grated
• Salt, pepper, nutmeg, fresh thyme

INSTRUCTIONS

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Simmer cream with garlic, thyme, nutmeg, salt, and pepper 5 minutes.
3. Layer: potatoes, cabbage, corned beef, a little cream, cheese. Repeat twice.
4. Pour remaining cream over top. Finish with all remaining cheese.
5. Cover with foil. Bake 40 minutes. Uncover, bake 15 more minutes until golden and bubbling.
6. Rest 10 minutes before serving. This is better than it sounds – trust the process.

  Time: 4 hours  |  Serves: 6  |  Special Occasion

• 3 lb corned beef brisket, braised tender
• 3 tbsp bourbon
• 3 tbsp brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp butter
• 1/2 head cabbage, cut into thick wedges with core intact
• 3 tbsp olive oil, salt and black pepper
• Horseradish cream: 1/4 cup sour cream + 2 tbsp prepared horseradish + pinch of salt

INSTRUCTIONS

1. Braise brisket using your preferred method until very tender. Rest 15 minutes.
2. Make glaze: melt butter in small pan, add bourbon, brown sugar, and mustard. Simmer 3 minutes until thick and glossy.
3. Brush glaze generously over rested brisket. Broil or torch 3-5 minutes until deeply caramelized.
4. Brush cabbage wedges with olive oil, season generously with salt and pepper.
5. Grill cabbage over high heat or in a cast iron skillet 3-4 minutes per side until charred and slightly tender.
6. Mix sour cream, horseradish, and salt for the cream sauce.
7. Plate: charred cabbage wedge, sliced glazed brisket, generous spoonful of horseradish cream. Serve immediately.