Corned Beef and Cabbage Sandwich

Corned Beef and Cabbage Sandwich


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Try this recipe for an alternative to the usual corned beef and cabbage. Make a platter for your next St. Patrick's Day party!

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Chicago, IL

Time needed

2 days cooking

Serving Size / Yield

8 servings


  • Bread
  • Slices of Swiss Cheese
  • 4 pounds lean corned beef brisket
  • 1/2 tsp rosemary leaves
  • 1 bay leaf
  • 1 head of cabbage, 2 lb and cut into quarters
  • 3 tbs butter
  • 3 tbs flour
  • 1-3/4 cup reserved stock from corned beef
  • 2 tbs horseradish sauce
  • 1/4 cup sour cream
  • 1/3 cup chopped parsley
  • 1 large onion, sliced

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Cover meat with water in a large pot.
Boil for 5 minutes.
Drain water.
Cover meat with fresh water.
Add onion, rosemary, and bay leaf to the pan.
Bring to a boil again, then reduce heat and simmer covered.
Do this until meat is very tender, for about 3 and 1/2 hours.
Remove meat from pan, but keep the stock.
Bring stock to a boil.
Finally, add the cabbage wedges and cook uncovered, until tender and crisp.
Cut meat and cabbage into slices.
On a plate, arrange meat, cabbage, and cheese over bread.

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