29 Delicious Takes on Corned Beef and Cabbage

Corned beef and cabbage may not be a traditional Irish dish (although it certainly draws inspiration from boiled bacon and cabbage, an Emerald Isle favorite) but we don’t let a St. Paddy’s Day go by without enjoying it in one form or another. Some years we serve it up as a plate, making it the centerpiece of our St. Patrick’s Day meal. Other times we opt for a recipe that combines corned beef and cabbage in a creative way, requiring less time and effort to make, like soup or gnocchi. You’ll find both types of recipes in this roundup but what do you do if you land somewhere in the middle? If corned beef and cabbage is a must and you don’t have time to cook one yourself? We’ve got the perfect solution: this pressure cooker recipe that delivers all of the flavor you’d expect—in a fraction of the time.

You can't go wrong with this 5-star version of the classic dish. The perfect choice for anyone who is ready to take their corned beef game to the next level, this recipe is worth every bit of time and effort that goes into it!

Brussels sprouts (a member of the cabbage family) put a fresh twist on the traditional St. Patty's Day dinner in this easy recipe.

Turn classic comfort into something bold with this spicy stir-fried corned beef and cabbage. Tender slices of corned beef get tossed with crisp cabbage and a kick of heat for a quick, flavor-packed twist on the traditional favorite.

These crispy Irish egg rolls wrap up all the flavors of corned beef and cabbage into a golden, crunchy bite. Served with a tangy dipping sauce, they’re a fun, crowd-pleasing twist on the St. Patrick’s Day classic.

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

This colorful batch of gnocchi is bursting with hearty carrots, sweet onions, fresh thyme and shredded cabbage. To give it some added texture, mix in a tablespoon of whole-grain mustard and top it with fresh chives.

Follow Ree's lead and use packaged corned beef brisket instead of brining your own; it'll save you time and the flavor is just as mouthwatering!

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks

Using leftover or premade corned beef and chopping vegetables in a food processor will make this soup a snap to throw together and quick to cook up, while potatoes and barley keep it hearty.

Jeff says, "For the best corned beef ever, let your slow cooker do the heavy lifting! Simply combine whole spices and other aromatics in a cheesecloth sachet to pop in with the beef. Four to eight hours later, you'll be digging into meltingly tender, perfectly seasoned meat and veggies. Adding the vegetables one to two hours before serving time ensures they keep their shape during cooking."

Hard cider and Irish whiskey are used to infuse this corned beef dish with sweetness.

Caraway seeds and freshly ground black pepper give this charred cabbage dish an earthy bite.

Bobby uses a plethora of spices including ancho chile powder, Spanish paprika, dried oregano, coriander, mustard powder, cumin, chile de arbol and ground pepper to coat his corned beef brisket.

This set-it-and-forget-it dish gives classic corned beef a flavorful upgrade by pairing it with sweet rutabaga and peppery horseradish.

This mouthwatering take on classic grilled cheese pairs corned beef with grated jarlsberg cheese and beer-braised onions.

These bright green savory pancakes have an incredibly moist, custardy texture, and a fresh oniony bite.

Make this casserole the night before St. Patrick's Day for an easy, festive breakfast (or dinner!) on the big day. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

This wrap is perfect for the next morning, when you're not 100-percent but you are really hungry. A soft tortilla, crunchy hash browns, salty corned beef and pickles will get you back on your feet in no time!

You need Ree's quiche for a St. Patrick's Day brunch. She whisks Dijon mustard in with her egg mixture to really capture the flavors of a classic deli sandwich.

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

Don’t throw out those St. Patrick’s Day leftovers! Katie uses her extra corned beef to make these hearty sandwiches. A cabbage slaw and toasted rye bread add the finishing touches.