Unlike what most retailers would lead you to believe, corned beef and cabbage is NOT just a holiday meal. Heck no! You can eat that incredibly salty meal year-round if your heart desires.
I’m mainly trying to convince you all that corned beef isn’t just a once-a-year-dish…so you can try out this phenomenal recipe. I did, in fact, make this for St. Patrick’s day—and I’ve just now gotten around to writing it up. I wanted something different than the normal boiled dinner for St. Patty’s Day, so I threw all of the most Irish & German ingredients I could think of into this delicious one-pot dinner.
Pro-tip: I like to bake my corned beef instead of boiling it. It gives it a nice crust and I think it tastes better that way. Plus, I’m a weirdo that likes to eat the spices on the beef, and baking it ensures that it sticks onto the meat. Baking this corned beef and then cutting it into bite-sized pieces made the meat mingle well with the egg noodles.
I used a small head of cabbage and sliced it up before sauteing it for a few minutes. You can season the cabbage with salt and pepper if you like, but there’s so much salt in the corned beef that you really don’t need to. I used to my favorite seasoning, caraway seeds, and added it to the cabbage while it cooked instead of the classic S&P.
The verdict on this mish-mosh of Irish and German influences? Excellent! I devoured a big bowl for dinner and then ate the leftovers for lunch the next week. A lot of my coworkers were jealous of my lunch for a few days—even if they turned their noses up to the cooked cabbage smell wafting from the microwave…
I can’t say I blame them. Cabbage is one of the worst things to nuke in communal microwaves. Sorry, fellow employees!
Corned Beef and Cabbage Pasta
Egg noodles tossed with salty corned beef, crispy cabbage, carrots & Swiss cheese.
- 1 (3-4 lb) corned beef brisket, cooked & cubed into bite-sized pieces
- 1 small head of cabbage, sliced
- 3 TBS. butter
- 3 carrots, sliced
- 1 tsp. caraway seeds
- 1 cup chicken broth
- 16 oz. egg noodles
- 1 TBS. stone-ground mustard
- 1 cup Swiss cheese, shredded
- Cook corned beef according to package instructions (preferably baked method). Let cool and then cut into small bite-sized pieces.
- Meanwhile, in a large pot full of salted water, cook egg noodles according to package instructions. Drain and return to pot; set aside.
- In a large skillet, heat butter over medium-high heat. Add cabbage and caraway, saute for 2-3 minutes. Add carrots and chicken broth and bring to a boil. Reduce heat to medium and simmer, covered, until cabbage and carrots are cooked through, about 10-15 minutes.
- Toss egg noodles with corned beef. Add cabbage mixture and toss again. Stir in mustard and cheese (cheese should melt as you stir). Serve immediately.
Cook corned beef according to package instructions (preferably baking method). Let cool and then cut into bite-sized pieces.
In a large pot of boiling salted water, cook noodles according to package instructions. Drain and return to pot; set aside. Meanwhile, in a large skillet over medium-high heat, add cabbage and caraway and saute for 2-3 minutes.
Add carrots and chicken broth and bring to a boil. Reduce heat to medium and simmer, covered, for 10-15 minutes or until veggies are soft.
Toss that sweet, sweet corned beef meat with cooked noodles. Add cabbage mixture, then mustard and cheese.
Stir to combine (cheese will melt while stirring). Serve immediately.
Eat and enjoy! See? Corned beef and cabbage are NOT just holiday fare.