Our All-Time Favorite Corned Beef and Cabbage Recipes for St. Patrick's Day

It's a St. Patrick's Day tradition: Whether you go the classic route with a salt-cured and seasoned beef brisket served alongside cabbage or decide to try something new, you can't go wrong. Here are our favorite ways to make corned beef and cabbage for March 17th.

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quick brined corned beef and vegetables platter
Thomas Loof

A heaping plate of corned beef and cabbage has become synonymous with St. Patrick's Day here in the United States, but it isn't as well-known a dish in Ireland. How did this salt-cured beef brisket become the meal to eat on March 17th, and why is it called corned beef? The "corn" part of corned beef refers to the large salt crystals, as large as kernels of corn, used to cure beef according to Smithsonian Magazine.

Although salt-curing has long been a popular way to preserve meat, how corned beef became the dinner to have on St. Patrick's Day is a more complicated story. Historically, beef wasn't a popular meat in Ireland. Cows were used for their milk, not their meat, and people ate far more pork than beef. Corned beef only became an Irish-American staple in the 19th century after immigrants in New York found the meat affordable, accessible, and extremely tasty.

More often than not, corned beef is served atop a bed of fresh cabbage, but you can also use leftovers in a classic Reuben sandwich or chop trimmings into a pan-fried hash. And that cabbage can be a bright green slaw or crispy roasted wedges. We also love to steam fresh vegetables alongside a rich gravy, or even fry up vegetables and corned beef at breakfast time, too.

Whether you like to prepare your corned beef and cabbage low and slow (we have slow cooker recipes that are just right for you!) or need some help speeding things up (our clever Instant Pot recipe will appeal here!), you simply can't go wrong with this beloved dish on St. Patrick's Day and beyond. Here are our favorite ways to prepare corned beef and cabbage at home.

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Quick-Brined Corned Beef and Vegetables

quick brined corned beef and vegetables served on green plate
Thomas Loof

Martha's own recipe for corned beef cures in about a third of the time that most other recipes take. She serves the meat with a selection of vegetables such as potatoes, parsnips, carrots, and yes, cabbage.

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Slow-Cooker Corned Beef and Cabbage


Set the slow cooker on low and come home to a complete meal of corned beef, cabbage, and vegetables. Serve with grainy mustard for a touch of spice.

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Instant Pot Corned Beef and Cabbage

instant pot corned beef with cabbage potatoes and carrots
Bryan Gardner

If you want to make corned beef and cabbage but you don't want to spend hours making it, this is the recipe for you. It's as easy as making corned beef in the slow cooker but it's much faster. Reducing the prep and cooking times does not result in less flavor or less tender meat, this recipe also wins for taste and texture.

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Roasted Cabbage Wedges

Roasted Cabbage Wedges
John Kernick

Skip boiled cabbage in favor of this roasted version with crispy browned edges. Caraway or fennel seeds add a touch of spice that takes this easy roasted vegetable to the next level.

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Homemade Corned Beef with Vegetables


The two-week brining process is well worth the effort when it comes to this show-stopping corned beef recipe. It's served with a medley of tender vegetables including turnips, carrots, potatoes, and, of course, cabbage.

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Uncorned Beef and Cabbage


Don't have the time to brine? No problem. Try this speedy "uncorned" beef brisket that gets its bold flavor from a vinegar-infused spice paste.

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Creamed Green Cabbage


If you want your cabbage to be as decadent as your corned beef, this casserole recipe is for you. Lemon zest balances out the richness of the milk, butter, and Pecorino Romano.

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Deli Reuben Sandwich


Corned beef and sauerkraut sandwiched between rye bread smeared with spicy brown mustard is a more casual—and still super delicious—take on the usual family-style meal.

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Roasted Mixed Cabbages

Marcus Nilsson

Add some festive color to the meal with a mix of red and green cabbage. Cut into hefty wedges, the cabbage gets a crispy charred edge in the oven.

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Corned Beef and Root Vegetable Hash


Give the traditional potato hash a boost of color and flavor with cubes of carrots, parsnips, and turnips. Topped with a sunny-side-up egg—and the spiced-and-salty corned beef—this dish satisfies morning, noon, or night.

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Cabbage and Green Apple Slaw

Raymond Hom

A fresh, crunchy slaw is always a good idea. This one pairs cabbage and Granny Smith apples with a tangy spiced yogurt dressing.

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Cabbage Chips

Mike Krautter

Seeking a side of cabbage with more crunch? Try roasting the leaves with a little olive oil and salt in the oven until brown and crispy.

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