22 Must-Try St. Patrick’s Day Recipe for Classic Corned Beef and Cabbage

Get ready to celebrate St. Patrick's Day with a twist on traditional corned beef and cabbage. You're likely familiar with boiled corned beef and cabbage, but have you tried braising it with cabbage and potatoes? This new way of cooking enhances the flavors and is super delicious.

Try something new like corned beef and cabbage quesadillas, and you'll wonder what other yummy variations exist. With 22 recipes to choose from, you'll find the perfect dish to make your St. Patrick's Day party a hit. From classic to unique, these recipes will surprise and delight you!

1. Traditional Boiled Corned Beef and Cabbage

Traditional Boiled Corned Beef and Cabbage is a classic Irish dish.

Ingredients

• 1 pound corned beef brisket
• 1 head of cabbage
• 2 carrots
• 2 potatoes
• 1 onion
• 4 cloves of garlic
• 1 teaspoon black pepper
• 1 teaspoon mustard seeds
• 4 cups of water

Instructions

1. Fill a large pot with the water and add the corned beef, onion, garlic, black pepper, and mustard seeds.
2. Bring the water to a boil, then reduce the heat to a simmer and let it cook for 3 hours.
3. After 3 hours, add the carrots and potatoes to the pot and continue to simmer for another 30 minutes.
4. Add the cabbage to the pot and continue to simmer for another 15-20 minutes, until the vegetables are tender.
5. Remove the pot from the heat and let it cool for a few minutes before slicing the corned beef against the grain.
6. Serve the corned beef with the boiled vegetables and enjoy.

2. Braised Corned Beef With Cabbage and Potatoes

Braised corned beef with cabbage and potatoes is a classic St. Patrick's Day dish.

Ingredients

• 1 pound corned beef brisket
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large head cabbage, chopped
• 4-5 medium potatoes, peeled and cubed
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine chopped onion, minced garlic, and corned beef brisket.
3. Add chopped cabbage, cubed potatoes, beef broth, brown sugar, and dried thyme to the pot.
4. Season with salt and pepper to taste, then cover the pot with a lid.
5. Transfer the pot to the preheated oven and braise for 3-4 hours, or until the meat is tender.
6. Remove the pot from the oven and let it cool slightly before serving.
7. Slice the corned beef against the grain and serve with cabbage and potatoes.

3. Corned Beef and Cabbage Stew

Hearty corned beef and cabbage stew perfect for St. Patrick's Day.

Ingredients

• 1 pound corned beef brisket
• 1 head of cabbage
• 2 medium potatoes
• 1 large onion
• 3 cloves of garlic
• 1 cup of beef broth
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions

1. Cut the corned beef into large chunks and place it in a big pot.
2. Add the chopped onion, minced garlic, and diced potatoes to the pot.
3. Pour in the beef broth and add the dried thyme.
4. Bring the mixture to a boil, then reduce the heat to low.
5. Let it simmer for 2 hours or until the corned beef is tender.
6. Add the chopped cabbage to the pot and cook for an additional 30 minutes.
7. Season with salt and pepper to taste, then serve hot.

4. Slow Cooker Corned Beef and Cabbage

A hearty, traditional Irish dish cooked to perfection in a slow cooker.

Ingredients

• 1 pound corned beef brisket
• 1 head of cabbage, sliced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 cup of beef broth

Instructions

1. Season the corned beef with salt and pepper.
2. Place the sliced onion at the bottom of the slow cooker.
3. Add the corned beef on top of the onion.
4. Add the sliced cabbage, carrots, and potatoes around the corned beef.
5. Sprinkle the minced garlic over the vegetables.
6. Pour the beef broth into the slow cooker.
7. Cook on low for 8-10 hours or high for 4-6 hours.
8. Slice the corned beef against the grain and serve with the cooked vegetables.

5. Pan-Seared Corned Beef With Sauteed Cabbage

Pan-Seared Corned Beef With Sauteed Cabbage is a classic Irish dish.

Ingredients

• 1 pound corned beef
• 1 head of cabbage
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Slice the corned beef into thin pieces and season with salt and pepper.
2. Heat one tablespoon of butter in a skillet over medium heat and sear the corned beef until browned.
3. Remove the corned beef from the skillet and set aside.
4. Slice the cabbage and onion into thin pieces and add them to the skillet.
5. Add the remaining tablespoon of butter, salt, and pepper to the skillet and sauté until the cabbage is tender.
6. Add the garlic to the skillet and cook for one minute.
7. Return the corned beef to the skillet and cook for an additional two minutes.
8. Serve the corned beef with the sautéed cabbage and onion.

6. Irish-Style Corned Beef and Cabbage Casserole

A twist on the classic Irish dish, this casserole combines corned beef and cabbage with a crispy topping.

Ingredients

• 1 head of cabbage, shredded
• 1 pound corned beef, sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of chicken broth
• 1/2 cup of milk
• 2 tablespoons of butter
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded cheddar cheese
• 1/2 cup of crushed crackers

Instructions

1. Preheat the oven to 350°F.
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. Add the sliced corned beef to the skillet and cook until browned.
4. In a large bowl, combine the cooked corned beef, shredded cabbage, chicken broth, milk, butter, thyme, salt, and pepper.
5. Transfer the mixture to a 9x13 inch baking dish.
6. Top the mixture with shredded cheddar cheese and crushed crackers.
7. Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
8. Serve hot and enjoy.

7. Corned Beef and Cabbage Fritters

Crunchy corned beef and cabbage fritters perfect for St. Patrick's Day.

Ingredients

• 1 cup corned beef, diced
• 1 cup cabbage, shredded
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup grated cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. In a large bowl, combine corned beef, cabbage, flour, panko breadcrumbs, egg, milk, cheddar cheese, salt, and pepper.
2. Mix well until all the ingredients are fully incorporated.
3. Divide the mixture into 8 equal parts and shape each part into a patty.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
5. When the oil is hot, add the patties and fry until they are golden brown and crispy, about 4-5 minutes per side.
6. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve the fritters hot and enjoy.

8. Grilled Corned Beef With Roasted Cabbage

Savory grilled corned beef paired with roasted cabbage for a delicious St. Patrick's Day meal.

Ingredients

• 1 pound corned beef
• 1 head of cabbage
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat and slice the corned beef into 1/4-inch thick slices.
2. In a large bowl, toss the cabbage with olive oil, sliced onion, and minced garlic until they are well coated.
3. Season the cabbage mixture with salt and pepper to taste.
4. Grill the corned beef slices for 2-3 minutes per side, or until they are lightly charred.
5. Spread the cabbage mixture on a baking sheet and roast in the oven at 400°F for 20-25 minutes, or until it is tender and lightly browned.
6. Serve the grilled corned beef with the roasted cabbage and enjoy.

9. Corned Beef and Cabbage Quesadilla

A twist on the classic St. Patrick's Day dish, corned beef and cabbage in a quesadilla.

Ingredients

• 1 pound corned beef, cooked and shredded
• 1 head of cabbage, shredded
• 2 tablespoons butter
• 4 large tortillas
• 2 cups shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat and add one tablespoon of butter.
2. Add the shredded cabbage to the skillet and cook until it is softened and lightly browned.
3. In a large bowl, combine the cooked corned beef and cabbage.
4. Butter one side of each tortilla.
5. Place one tortilla, buttered side down, in the skillet.
6. Sprinkle shredded cheese on half of the tortilla, then add the corned beef and cabbage mixture on top of the cheese.
7. Fold the tortilla in half to enclose the filling.
8. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
9. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
10. Repeat with the remaining ingredients and serve hot.

10. Hearty Corned Beef and Cabbage Soup

Hearty Corned Beef and Cabbage Soup is a comforting Irish dish.

Ingredients

• 1 pound corned beef
• 1 head cabbage
• 2 medium potatoes
• 1 large onion
• 3 cloves garlic
• 4 cups beef broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Chop the corned beef into small pieces and set aside.
2. Chop the cabbage, potatoes, and onion into bite-sized pieces.
3. Mince the garlic and sauté it in a large pot until fragrant.
4. Add the chopped onion and cook until softened.
5. Add the chopped potatoes, cabbage, beef broth, and thyme to the pot.
6. Bring the mixture to a boil, then reduce the heat and let simmer.
7. Add the chopped corned beef to the pot and cook until heated through.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh herbs if desired.

11. Oven-Roasted Corned Beef With Cabbage and Carrots

Oven-roasted corned beef with cabbage and carrots is a classic St. Patrick's Day dish.

Ingredients

• 1 (3-4 pound) corned beef brisket
• 1 large head of cabbage, cut into wedges
• 4 large carrots, peeled and chopped
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon pickling spice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 cup beef broth

Instructions

1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, Dijon mustard, pickling spice, salt, and black pepper.
3. Rub the spice mixture all over the corned beef, making sure to coat it evenly.
4. Place the corned beef in a large Dutch oven or oven-safe pot.
5. Add the chopped carrots, cabbage wedges, and garlic to the pot.
6. Pour in the beef broth, making sure that the corned beef is mostly submerged.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Roast the corned beef for 3-4 hours, or until it is tender and easily shreds with a fork.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Slice the corned beef against the grain and serve with the roasted cabbage and carrots.

12. Stir-Fried Corned Beef and Cabbage With Bell Peppers

A twist on the classic Irish dish, stir-fried corned beef and cabbage with bell peppers.

Ingredients

• 1 head of cabbage, chopped
• 1 cup of corned beef, sliced
• 2 bell peppers, sliced
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1 teaspoon of soy sauce
• Salt and pepper to taste

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the corned beef and cook for 2-3 minutes, until browned.
4. Add the cabbage and bell peppers, and cook for 5 minutes, until the vegetables are tender.
5. Stir in the soy sauce and season with salt and pepper to taste.
6. Serve hot and enjoy.

13. Corned Beef and Cabbage Tacos

A twist on traditional Irish cuisine, corned beef and cabbage tacos combine flavors in a unique way.

Ingredients

• 1 pound corned beef
• 1 head of cabbage
• 8-10 corn tortillas
• 1 onion
• 1 cup of shredded cheese
• Salsa
• Sour cream

Instructions

1. Slice the corned beef into thin strips and set aside.
2. Shred the cabbage and slice the onion, then sauté them in a pan until tender.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing corned beef, cabbage, and onion onto a tortilla.
5. Top with cheese, salsa, and a dollop of sour cream.
6. Serve immediately and enjoy.

14. Boiled Dinner With Corned Beef and Cabbage

Traditional Irish boiled dinner with tender corned beef and cabbage.

Ingredients

• 1 pound corned beef brisket
• 1 head of cabbage
• 2 carrots
• 2 potatoes
• 1 onion
• 4 cloves of garlic
• 1 teaspoon mustard seeds
• 1 teaspoon pickling spice
• Salt and pepper to taste

Instructions

1. Rinse the corned beef under cold water, then place it in a large pot or Dutch oven.
2. Add the onion, garlic, mustard seeds, and pickling spice to the pot.
3. Pour in enough cold water to cover the corned beef, then bring to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 2 hours, or until the corned beef is almost tender.
5. Add the carrots and potatoes to the pot, then continue to simmer for 30 minutes, or until the vegetables are tender.
6. Add the cabbage to the pot, then simmer for an additional 15-20 minutes, or until the cabbage is tender.
7. Remove the pot from the heat, then let it cool slightly before slicing the corned beef against the grain.
8. Serve the sliced corned beef with the cooked cabbage, carrots, and potatoes, and season with salt and pepper to taste.

15. Corned Beef and Cabbage Calzone

A twist on traditional St. Patrick's Day fare, corned beef and cabbage calzone combines flavors in a crispy package.

Ingredients

• 1 package pizza dough
• 1 head cabbage, shredded
• 1 pound corned beef, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out pizza dough to 1/4 inch thickness.
3. In a large skillet, sauté chopped onion and minced garlic until softened.
4. Add shredded cabbage to the skillet and cook until wilted.
5. Add sliced corned beef to the skillet and stir to combine.
6. Spoon the corned beef and cabbage mixture onto one half of the dough, leaving a 1/2 inch border.
7. Sprinkle mozzarella and parmesan cheese over the filling.
8. Fold the other half of the dough over the filling and press edges to seal.
9. Brush the top of the calzone with olive oil and bake for 20-25 minutes, or until golden brown.
10. Serve hot and enjoy.

16. Smoked Corned Beef With Braised Cabbage

Tender smoked corned beef paired with flavorful braised cabbage.

Ingredients

• 1 pound smoked corned beef
• 1 head of cabbage, cut into wedges
• 2 tablespoons brown sugar
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon mustard
• Salt and pepper to taste

Instructions

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine corned beef, onion, and garlic.
3. Add beef broth, brown sugar, and mustard to the pot.
4. Cover the pot and transfer it to the preheated oven.
5. Braise the corned beef for 3 hours or until tender.
6. Add cabbage wedges to the pot and continue to braise for another 30 minutes.
7. Season with salt and pepper to taste.
8. Serve the smoked corned beef with braised cabbage.

17. Corned Beef and Cabbage Empanadas

A twist on traditional Irish dish, corned beef and cabbage empanadas combine flavors in a crispy pastry.

Ingredients

• 1 package empanada dough
• 1 head of cabbage, shredded
• 1 pound corned beef, cooked and diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon mustard
• Salt and pepper to taste
• 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a pan, sauté the onion and garlic until softened.
3. Add the cabbage, corned beef, mustard, salt, and pepper, and stir to combine.
4. Roll out the empanada dough and cut into circles.
5. Place a tablespoon of the corned beef mixture onto the center of each dough circle.
6. Brush the edges with the beaten egg and fold the dough in half to form a half-moon shape.
7. Press the edges to seal the empanada.
8. Brush the tops with the remaining egg and bake for 20-25 minutes, or until golden brown.
9. Serve warm and enjoy.

18. Pressure Cooker Corned Beef and Cabbage

Tender corned beef and cabbage cooked in a pressure cooker.

Ingredients

• 1 pound corned beef brisket
• 1 head of cabbage, cut into wedges
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 onion, sliced
• 4 cups of beef broth
• 1 tablespoon brown sugar
• 1 teaspoon mustard seeds
• Salt and pepper to taste

Instructions

1. Season the corned beef with salt, pepper, and mustard seeds.
2. Add the sliced onion to the bottom of the pressure cooker.
3. Place the corned beef on top of the onion.
4. Add the beef broth, brown sugar, carrots, and potatoes to the pressure cooker.
5. Close the lid and set the valve to "sealing".
6. Cook on high pressure for 90 minutes.
7. Let the pressure release naturally for 10 minutes.
8. Quick-release any remaining pressure.
9. Add the cabbage to the pressure cooker and close the lid.
10. Cook on high pressure for an additional 5 minutes.
11. Let the pressure release naturally for 5 minutes.
12. Serve the corned beef and cabbage hot, sliced against the grain.

19. Crispy Corned Beef and Cabbage Spring Rolls

Crispy Corned Beef and Cabbage Spring Rolls combine traditional St. Patrick's Day flavors in a unique Asian-inspired dish.

Ingredients

• 1 package spring roll wrappers
• 1 head cabbage, shredded
• 1 pound corned beef, sliced
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced corned beef and cook until browned, about 3-4 minutes.
3. Add the shredded cabbage, chopped scallions, and minced garlic to the skillet and cook until the cabbage is tender.
4. In a small bowl, whisk together the soy sauce and a pinch of salt and pepper.
5. Pour the soy sauce mixture over the corned beef and cabbage mixture, stirring to combine.
6. Lay a spring roll wrapper on a flat surface and place about 1 tablespoon of the corned beef and cabbage mixture in the center of the wrapper.
7. Brush the edges of the wrapper with a small amount of water and fold the bottom half of the wrapper over the filling.
8. Fold in the sides and roll up the wrapper to form a tight cylinder.
9. Repeat with the remaining wrappers and filling.
10. Heat about 1-2 inches of oil in a large skillet over medium-high heat and fry the spring rolls until crispy and golden brown.
11. Drain the spring rolls on paper towels and serve hot.

20. Baked Corned Beef With Cabbage and Sweet Potatoes

A hearty St. Patrick's Day dish featuring corned beef, cabbage, and sweet potatoes.

Ingredients

• 1 pound corned beef brisket
• 1 large cabbage, cut into wedges
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons brown sugar
• 1 teaspoon mustard seeds
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, mustard seeds, and dried thyme.
3. Rub the mixture all over the corned beef brisket, making sure to coat it evenly.
4. Place the corned beef in a large Dutch oven or oven-safe pot.
5. Add the cabbage wedges and sweet potato cubes around the corned beef.
6. Drizzle the olive oil over the top of the vegetables.
7. Season with salt and pepper to taste.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 3-4 hours, or until the corned beef is tender and the vegetables are cooked through.
10. Remove the pot from the oven and let it rest for 10-15 minutes before serving.

21. Corned Beef and Cabbage Shepherd's Pie

A traditional Irish dish with corned beef and cabbage topped with mashed potatoes.

Ingredients

• 1 pound corned beef
• 1 head of cabbage
• 2 tablespoons butter
• 2 cups mashed potatoes
• 1 onion
• 2 cloves garlic
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Chop the onion and garlic and sauté in butter until softened.
3. Add the chopped cabbage and cook until tender.
4. Slice the corned beef into thin pieces and add to the cabbage mixture.
5. In a separate pot, boil the chicken broth and add to the corned beef mixture.
6. In a greased 9x13 inch baking dish, add the corned beef and cabbage mixture.
7. Spread the mashed potatoes over the top of the corned beef mixture.
8. Bake for 25-30 minutes or until the potatoes are golden brown.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy.

22. Pan-Fried Corned Beef Cakes With Cabbage Slaw

Crispy corned beef cakes served with a revitalizing cabbage slaw.

Ingredients

• 1 pound corned beef
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped cabbage
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons butter
• 2 cups shredded cabbage
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar

Instructions

1. In a large bowl, combine corned beef, panko breadcrumbs, chopped onion, chopped cabbage, garlic, egg, mayonnaise, Dijon mustard, salt, and pepper.
2. Mix well with your hands or a wooden spoon until just combined.
3. Divide the mixture into 6 equal portions and shape into patties.
4. Heat 1 tablespoon of butter in a large skillet over medium heat.
5. Add 3 patties to the skillet and cook for 4-5 minutes on each side, until golden brown and crispy.
6. Repeat with the remaining butter and patties.
7. In a large bowl, combine shredded cabbage, mayonnaise, and apple cider vinegar.
8. Mix well to combine and season with salt and pepper to taste.
9. Serve the corned beef cakes with the cabbage slaw.

Conclusion

You've explored various St. Patrick's Day recipes, but will you settle for traditional boiled corned beef and cabbage or venture out? Try something new, like corned beef and cabbage quesadillas or spring rolls, to elevate your celebration. Don't be afraid to experiment and make this holiday one to remember with unique twists on classic dishes.