Cabbage and Corned Beef with Sweet Tangy Glaze

  • Yield 8 servings

"My family loves this recipe anytime, but it's a requirement for St. Patrick's Day."


1 (4-pound) corned beef brisket
2/3 cup packed dark brown sugar
2 tablespoons prepared mustard
2 tablespoons ketchup
2 heads green cabbage (about 3 pounds), cored and coarsely sliced
1/4 cup vegetable oil
3/4 teaspoon sugar
1 1/2 teaspoons salt


  1. Bring 12 cups water to a boil in an 8-quart stockpot. Add the corned beef, return to a boil, and cook according to package directions.
  2. Remove the corned beef to a cutting board and cool for about 10 minutes. Slice thinly against the grain and arrange on an open roasting pan or broiler pan, overlapping slices slightly.
  3. Preheat the oven to 350 degrees F. Combine the brown sugar, mustard, and ketchup in a small bowl; mix well. Spread evenly on top and between the corned beef slices. Bake, uncovered, 20 minutes or until the glaze is browned.
  4. Heat the oil in the stockpot over medium-high heat. Add the cabbage, sugar, and salt. Cook until tender-crisp, 10 to 12 minutes, stirring frequently with a long-handled spoon. Arrange the cabbage on a serving platter. Top with the corned beef.

Recipe by Barbara Coffelt, Estill Springs, Tenn.




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