Top Rated Corned Beef and Cabbage Recipes

Corned Beef Egg Rolls
This twist on traditional corned beef and cabbage is a special St. Patrick's Day item at Sláinte Irish Pub and Kitchen. Made with carrots, onion, celery, sauerkraut, Swiss cheese, and Thousand Island dressing, it's the perfect appetizer for any St. Patrick's Day celebration.
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5

Corned Beef Quesadilla
Executive Chef Wade Burch of South West NY serves this twist on the traditional Irish corned beef with a quesadilla.  Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
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5

Corned Beef and Cabbage
By
Though it's fashionable to announce that corned beef and cabbage is more Irish-American than true Irish, the fact is that — while "bacon" (i.e., cured pork loin) and cabbage is more common in Ireland today — corned beef has long been happily consumed by the Irish, especially on special occasions, like St. Patrick's Day, for centuries, with cabbage, potatoes, and other accompaniments. 
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4.5

corned beef and Brussels sprouts
Faire of Raleigh provides this delicious twist on an Irish classic: corned beef and cabbage. Instead of cabbage, this recipe benefits from the substitution of a Brussels sprout hash that will make you want seconds and maybe even thirds.
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4

Luck of the Irish Burger
Chef Anthony Meidenbauer of Holstein's at The Cosmopolitan of Las Vegas offers his all-in-one take on an Irish-American classic: corned beef and cabbage. With a Russian dressing and a hint of bacon in the cabbage, it's simply irresistible. Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
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4

Baked Reuben Dip
 If you want a modern twist on the traditional corned beef and cabbage dish, try this easy-to-make flavorful dip served with rye crackers.
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4

Corned Beef and Cabbage with White Wine Mustard Sauce
The white wine mustard sauce in this recipe comes straight from Ireland, and it's a decadent twist on the traditional mustard sauce, both savory and tart at the same time. This dish goes well with brown bread and butter.
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4

Mom's corned beef and cabbage.
Growing up in New York, you co-opt quintessential dishes from the city's other immigrants. I'm Italian-American, but I have legacy recipes for chopped liver and corned beef and cabbage. My mother makes corned beef and cabbage the way she saw it made while growing up in Queens. It's easy and straightforward with, as she says, "just one secret." Garlic. She makes cuts all over the corned beef and inserts slivers of fresh garlic — it pumps up the flavor.Click here to see Recipe SWAT Team: One-Pot Meals.Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
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3.666665

Corned Beef and Cabbage
Executive Chef Phil Conlon of Columbus Tavern in New York City Shares His Favorite Version of Corned Beef and Cabbage 
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3.32143

Cabbage
Chefs and co-owners Mark Gaier and Clark Frasier of the acclaimed Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington, Mass., consider their classic boiled beef dinner to be New England home cooking at its best. Their easy, crowd-pleasing Boiled Dinner, Our Way, is a simple, comforting combination of thinly sliced corned brisket of beef, slightly sweet roasted root vegetables, and classic green cabbage. They write, "If boiled dinner is practically a religious experience in New England, we confess to one sacrilege: We prefer to roast the vegetables separately, which makes them richer and less watery. The exception is the cabbage, which takes on a pleasant, meaty taste when cooked with the brisket." Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
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3.076925

Corned beef and cabbage is a festive dish that is often associated with Saint Patrick’s Day. Make a little extra and use the leftovers for Reuben sandwiches or corned beef and hash. Click here to see How to Make the Ultimate Corned Beef and Cabbage
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3

McReuben Corned Beef Sandwich
Forget about cheeseburgers, greasy pizza, and tacos as late-night fare. Enter the classic Reuben sandwich; delicious and classic in its own right, but sadly, a bit forgotten. And on St. Patrick's Day, serve it as a delicious party-friendly finger food twist on traditional corned beef and cabbage.
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