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Corned Beef And Cabbage Recipes For St. Patrick's Day

Updated on March 17, 2011

Traditional Corned Beef And Cabbage


  • 4-pound corned beef brisket
  • 3 large carrots
  • 6 small onions
  • 1 tsp powdered mustard
  • 1 sprig fresh thyme
  • 3 stalks fresh parsley
  • 1 head fresh cabbage
  • Salt and pepper (to taste)


Roughly chop carrots and onions. Tie thyme sprig and parsley stalks together with unbleached, undyed cotton string. Put corned beef in a large pot with carrots, onions, mustard, and herbs. Cover with cold water and place over medium heat. Bring to a boil, reduce heat to low, and simmer for one hour, periodically skimming off any fat that rises to the surface. Peel outer leaves off of cabbage head and cut into quarters. Add to pot and continue cooking 1 to 2 hours until meat and vegetables are tender. Serve beef sliced, surrounded by vegetables, with English mustard or horseradish sauce.

Corned Beef-Stuffed Cabbage Rolls


  • 1 head cabbage
  • 1/2 lb cooked corned beef
  • 1 cup cooked brown rice
  • 2 egg whites
  • 2 Tbsp mustard
  • 1/8 tsp pepper
  • 1-2 Tbsp olive oil
  • 1 large onion
  • 2 cloves garlic
  • 3 ½ cups tomato puree
  • 2 dried bay leaves
  • 1 tsp sugar


Preheat oven to 350 degrees Fahrenheit. Cut the hard core out of the end of the head of cabbage and peel 8 large leaves off of it. Soak these 8 leaves in hot (not boiling) water just until soft and limp. Meanwhile, cube corned beef and chop remaining cabbage. Lightly beat egg whites, and combine with cabbage, beef, rice, mustard, and pepper. Remove cabbage leaves from hot water and lightly pat dry. Roll 1/4 cup beef-rice mixture into each leave and place in large casserole dish, topping with any remaining meat mixture. Chop onion and mince garlic cloves. In a large skillet or frying pan, heat olive oil and cook onion until transparent and tender. Add garlic, tomato puree, bay leaves, and sugar, and simmer over medium-low heat about 15 minutes, stirring regularly. Remove bay leaves and pour sauce over cabbage rolls. Bake 80-90 minutes, or until cabbage is tender.

Corned Beef & Cabbage Packets


  • 1 lb cooked corned beef
  • 1 small head cabbage
  • 8 small red potatoes
  • 1 medium onion
  • 3 cloves garlic
  • ½ cup tomato ketchup
  • 1/4 cup Dijon-style mustard
  • ½ tsp caraway seeds
  • 1/8 tsp fresh black pepper


Prepare gas or coal grill. Cut corned beef into 1-inch cubes, cut cabbage into 8 wedges, quarter potatoes, slice onion, and mince garlic. Divide each of these ingredients evenly between four large sheets of aluminum foil. Separately, combine ketchup, mustard, caraway seeds, and pepper. Spoon evenly over each of the four sets, then fold foil into packets, sealing with a double fold. Grill uncovered over medium-high heat for half to three-quarters of an hour, or until cabbage and potatoes are tender.


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    • Rusty Green profile image

      Rusty Green 9 years ago

      Thanks, Maddie! These recipes are awesome! I wasn't able to get corned beef for St. Patty's Day, but one of my co-workers brought in a tray of corned beef and cabbage... and it seemed to have been done similar to your traditional recipe... It tasted yummy, and I can't wait to try it myself... :) I hope you had a wonderful St. Patrick's Day!

    • sdorrian profile image

      sdorrian 9 years ago from Chicago

      Yum - These look great! I'm making some for sure. Thanks!

    • craigan profile image

      craigan 9 years ago from United States

      Oooo!! I can't wait for St. Patty's Day!!

    • profile image

      Marc David 9 years ago

      I absolutely LOVE corned beef and cabbage. I'm not cook but I'm willing to give this one a fair shot. Thanks Maddie.