Corned Beef & Cabbage Cups
Total Time20 mins
Skill LevelIntermediate
Servings2
Total Time20 mins
Skill LevelIntermediate
Servings2-4
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AboutOur Corned Beef is made for more than just a sandwich. Lay it on a bed of cabbage for a fresh twist— you can keep the pint and the shamrock necklace. Topped with a soft melt of our creamy Baby Swiss, this is the more nourishing plate that bring St. Patty’s Day spirit to the table or celebrates the everyday with a festive flavor pairing.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
1 head Napa Cabbage, peeled ½ cup Thousand Island ¼ cup Green Onion, Chopped
1/2 lb Pre-Sliced Baby Swiss Cheese
Directions
1BOIL a saucepan with water and salt like you would for pasta.
2PEEL whole leaves of cabbage and blanch them in the boiling water for 2 minutes. Once blanched, toss them into an ice bath to stop them from cooking.
3DRY cabbage on paper towel and set your oven to broil.
4LAYER a few whole leaves so they make a shallow cup in the center.
5STUFF your preferred amount of Kretschmar Corned Beef Slices and Baby Swiss cheese on top of your cabbage cups.
6PLACE your slices on parchment-lined baking sheet and broil for 5 minutes, or until the slices are crisped around the edges and the cheese is bubbling.
7DRIZZLE with Thousand Island dressing and garnish with green onion.
8Serve and enjoy!
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