Readers, Digest: Irish corned beef sliders

Christina Saschin

Corned beef sliders with cabbage Photo credit: Christina Saschin

Four-leaf clovers, luck and green beer come to mind when I think about St. Patrick’s Day. Corned beef, associated with St. Patrick’s Day, originated in Cork, Ireland. Cork is a port city; historically, people picked up provisions there before traveling across the Atlantic. Ireland was once the largest exporter of corned beef. The term “corned” comes from the fact that the beef was preserved with corns of salt. This St. Patrick’s Day, try making some corned beef sliders with a side of cabbage.

Total Time: 20 minutes
Yield: 2 servings
4 mini bread rolls
1 teaspoon country mustard
2 deli-style slices corned beef
2 slices cheddar cheese
1.5 cups cabbage, chopped
2 tablespoons red wine vinegar
1 teaspoon ground nutmeg


Heat oven to 350 F. Cut the bread rolls in half and lay them open-faced. Spread mustard on one side of each deli roll. Next, fold one slice of corned beef and place on each roll. Put a slice of cheddar cheese on top. Close each deli roll. Heat the corned beef sliders in the oven for 15 minutes or until the cheese has melted and the sliders are warm.

While the sliders are in the oven, boil one cup of water in a pot. Chop the cabbage and place into the pot. Simmer cabbage for 15 minutes or until soft. Drain any remaining water and put cabbage into a bowl. Stir with red wine vinegar and nutmeg until evenly mixed.

Place the sliders and cabbage on a plate and enjoy.

Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.