I’ve got a pinch of Irish blood in me and St. Patrick’s Day is as good an excuse as any for eating corned beef and cabbage. I tried turning the classic dish into a grilled cheese, because I’m a grilled cheese lover. I have a grilled cheese board on Pinterest. I once made grilled cheese sandwiches for an entire month. You can turn almost anything into a grilled cheese. We lovingly refer to them as melties in our house.
Use your leftover corned beef and cabbage, put some cheddar on there, and slap it between two slices of rye, or follow my instructions below for preparing corned beef and cabbage. I’m not even writing it as a traditional recipe because it is so stinkin’ easy. Any intimidation you might have had about preparing corned beef and cabbage should evaporate right here and now.
I go the simple route with my corned beef. I buy a corned beef brisket and toss it in the slow cooker. Add 2 cups beef broth (we don’t do beer here), and 1/4 cup Worcestershire sauce. Make sure you include the spice packet that came with your brisket. Cook on low for 6-8 hours.
I saute my cabbage with onion. I dice a white onion (large dice), and slice the cabbage. I melt 1/4 cup butter in a skillet over medium high heat and add in the cabbage and onion. Season with salt and pepper, and saute until the cabbage and onion are tender about 8-10 minutes. Boom, simple but totally delicious.