Food & Cooking Recipes Holidays & Events St. Patrick's Day Recipes Our All-Time Favorite Corned Beef and Cabbage Recipes for St. Patrick's Day By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 8, 2022 Share Tweet Pin Email Trending Videos 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. 01 of 13 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. 02 of 13 Quick-Brined Corned Beef and Vegetables 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. View Recipe 03 of 13 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. View Recipe 04 of 13 Instant Pot Corned Beef and Cabbage 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. View Recipe 05 of 13 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. View Recipe 06 of 13 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. View Recipe 07 of 13 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. View Recipe 08 of 13 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. View Recipe 09 of 13 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. View Recipe 10 of 13 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. View Recipe 11 of 13 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. View Recipe 12 of 13 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. View Recipe 13 of 13 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. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit