These Toasted Corned Beef and Cabbage Sliders with Mustard Sauce are an incredibly delicious meal to make for St. Patty’s Day! I must warn you, you WILL want to make them more often than just once a year after you try these babies! The beef is slow cooked, piled with tender cabbage on top and drizzled with garlic butter then covered with a warm, toasty roll smothered in a creamy mustard and horseradish sauce. Uh-mazing!! THIS is the way corned beef should be eaten!
I have to admit I was a little concerned that my kids wouldn’t touch these sliders since they are not fans of mustard and when I began cooking the cabbage, the smell wasn’t so inviting. I was picturing myself frantically ordering pizza to feed a bunch of starving children…buuuuut, I didn’t have to do that because they LOVED these sandwiches! They slowly started picking at the beef after I shredded it, then they began dipping it into the sauce (they didn’t see me make it! HA!), and THEN they saw me drizzling the garlic butter over the cabbage (who doesn’t like that drizzled on everything?!). So by the time I put the whole thing together and toasted it- they were IN and so happy with the creation!!
I even captured my little Noah scarfing down his dinner as he watched his dad work in the yard. Happy St. Patty’ Day everyone!
Ingredients
- 1 large corned beef
- 1 large head green cabbage
- 1 stick unsalted butter
- 1 tsp sugar
- 1/2 tsp garlic powder
- Jane's Krazy Mixed Up Salt
- chopped parsley, fresh or dried
- 3/4 C Hellman's Mayo
- 1 T whole grain mustard
- 1 1/2 T Grey Poupon Dijon Mustard
- 1/2 T Horseradish, refrigerated brand
- 2 T sour cream
- pinch of Kosher salt
- Rolls of choice (I used Chicago Hard Rolls)
Instructions
- Place corned beef in slow cooker with seasoning packet (included with beef) and cover with water. Cook until tender and shreds easily. (cook time should be on packet of beef)
- In medium bowl combine mayo, dijon mustard, whole grain mustard, horseradish, sour cream and salt together. Place in refrigerator.
- When beef is done, pour 3/4 of the water into a large pot. Cut cabbage into fourths and place into water. Fill with additional water until cabbage is covered and boil until tender. Do not overcook. Drain water and slice cabbage (toss out stem). Sprinkle with Krazy Salt.
- Melt butter and add garlic powder, sugar and sprinkle with parsley. Toss with cabbage.
- Preheat oven to 400 degrees. In deep baking dish, top one half of roll with mustard sauce, corned beef and cabbage. Spread additional mustard sauce on other half of roll and place on top. Fill dish with premade sandwiches and bake for 5 minutes. Serve warm.
Notes
Adapted recipe from my Aunt Sharon
