Best Corned Beef Reuben With Savoy Cabbage Slaw Recipes

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CORNED BEEF SANDWICH RECIPE WITH CABBAGE SLAW



Corned Beef Sandwich Recipe with Cabbage Slaw image

Corned Beef Sandwich recipe is loaded with tender corned beef, a sweet mustard sauce, and crunchy caraway slaw. This easy-to-make sandwich is a delicious way to use leftover corned beef!

Provided by Hostess At Heart

Categories     Main     Sandwich

Number Of Ingredients 12

Corned Beef (cooked and sliced or shaved thin)
Sandwich bread of your choice (We used rye)
1/2 cup Dijon mustard
2 tbsp brown sugar
2 cups shredded green cabbage
1/4 cup fresh lemon juice
1 cup plain greek yogurt (We used fat-free)
1 tbsp honey
1/2 tsp salt
1/2 tsp mustard seed
1/2 tsp allspice (approx 17 berries)
1/2 tsp caraway seed

Steps:

  • Combine the sauce ingredients and whisk until smooth.
  • In a bowl or jar, combine lemon juice, yogurt, salt and honey
  • In a small skillet, combine the mustard seed, allspice berries, and caraway seed. Heat until aromatic.
  • Grind in a spice grinder and add to slaw ingredients.
  • Stir to combine
  • Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.

Nutrition Facts : Calories 69 kcal, Carbohydrate 11 g, Protein 4 g, Fat 1 g, Cholesterol 1 mg, Sodium 447 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

FAVORITE CORNED BEEF AND CABBAGE



Favorite Corned Beef and Cabbage image

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 10 servings.

Number Of Ingredients 12

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Steps:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.

CORNED BEEF AND CABBAGE REUBEN



Corned Beef and Cabbage Reuben image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 14

2 gallons chicken stock
1/2 cup pickling spice
6 cloves garlic
4 bay leaves
4 cloves
2 pounds raw beef brisket, cut into 4 equal portions
2 heads cabbage, cut into wedges
Salt and freshly ground black pepper
Vegetable oil, for frying
3 medium Idaho potatoes, cut into wedges
4 ounces softened unsalted butter
8 slices rye bread
8 slices Gruyere or Swiss cheese
1 cup Thousand Island dressing

Steps:

  • For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
  • Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.
  • Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.

WARM SAVOY CABBAGE SLAW



Warm Savoy Cabbage Slaw image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
6 slices thick cut bacon, cut into lardons
2 red onions, julienned
Salt
3 carrots, peeled and grated
1 medium head savoy cabbage, thick ribs removed and shredded
1 1/2 cups apple cider vinegar
3 tablespoons, mustard seeds
1 thyme bundle, tied with string
4 bay leaves
1/4 cup to 1/2 cup apple cider
1 small bunch chives, cut into 2-inch pieces

Steps:

  • Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
  • Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.

SAVOY CABBAGE SLAW



Savoy Cabbage Slaw image

This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.

Provided by PennyT

Categories     Coleslaw With Mayo

Time 2h25m

Yield 6

Number Of Ingredients 8

1 small head savoy cabbage
3 small carrots, peeled and grated
1 small red onion, finely chopped
⅓ cup mayonnaise
2 tablespoons mango-flavored balsamic vinegar
2 teaspoons white sugar
½ teaspoon salt
freshly ground white pepper to taste

Steps:

  • Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  • Transfer cabbage to a large bowl. Add carrots and red onion.
  • Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  • Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g

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