Savory corned beef sliders with caramelized cabbage, Swiss cheese, and spicy brown mustard on toasted potato rolls. Perfect for St. Patrick's Day or game day gatherings.
american
irish
Nutrition
Provides moderate protein from corned beef and cheese, with added fiber from cabbage, though high in sodium and saturated fat from processed meat and cheese.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 15 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 40 mg |
| Carbohydrate | 23 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchsandwiches & wrapsparty foodoven and roastingfamily friendlystovetopgame day / sports nightst patrick's day
Corned Beef Sliders
The Pioneer Woman (Ree Drummond)
12
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large skillet
Baking sheet
Parchment paper
Long serrated knife
Microwave-safe bowl
Aluminum Foil
Pastry brush
Instructions
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the cabbage in a flat layer and let cook undisturbed until browned on the bottom, about 5 minutes. Toss and continue cooking until the cabbage begins to wilt and become tender, 6 to 8 minutes. Stir in the salt, pepper, crushed red pepper flakes, and 1 teaspoon of the caraway seeds and cook until fragrant, about 30 seconds. Add the beer and cook until it is reduced and nearly evaporated, 2 to 3 minutes. Remove from the heat and stir in the balsamic vinegar. Set aside to cool slightly.
3
Split the dinner rolls in half horizontally with a long serrated knife, keeping the rolls attached. Place the roll bottoms and tops on the baking sheet, cut-side up. Bake until lightly toasted, about 5 minutes.
4
Spread the roll tops with the mustard. Arrange the corned beef in an even layer on the roll bottoms, then top with the swiss cheese. Arrange the cooked cabbage in an even layer over the cheese. Cover with the roll tops.
5
Place the remaining 2 tablespoons butter in a microwave-safe bowl and microwave until melted. Stir in the garlic powder and remaining 1/2 teaspoon caraway seeds. Brush on the roll tops. Cover the baking sheet with foil and bake for 10 minutes. Remove the foil and continue baking until the cheese is melted and the rolls are crisp and lightly browned on top, about 5 minutes. Cut along the lines of the rolls into individual sliders for serving.
Corned Beef Sliders
The Pioneer Woman (Ree Drummond)
12
servings
0
per serve
0
minutes
Savory corned beef sliders with caramelized cabbage, Swiss cheese, and spicy brown mustard on toasted potato rolls. Perfect for St. Patrick's Day or game day gatherings.
american
irish
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large skillet
Baking sheet
Parchment paper
Long serrated knife
Microwave-safe bowl
Aluminum Foil
Pastry brush
Instructions
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the cabbage in a flat layer and let cook undisturbed until browned on the bottom, about 5 minutes. Toss and continue cooking until the cabbage begins to wilt and become tender, 6 to 8 minutes. Stir in the salt, pepper, crushed red pepper flakes, and 1 teaspoon of the caraway seeds and cook until fragrant, about 30 seconds. Add the beer and cook until it is reduced and nearly evaporated, 2 to 3 minutes. Remove from the heat and stir in the balsamic vinegar. Set aside to cool slightly.
3
Split the dinner rolls in half horizontally with a long serrated knife, keeping the rolls attached. Place the roll bottoms and tops on the baking sheet, cut-side up. Bake until lightly toasted, about 5 minutes.
4
Spread the roll tops with the mustard. Arrange the corned beef in an even layer on the roll bottoms, then top with the swiss cheese. Arrange the cooked cabbage in an even layer over the cheese. Cover with the roll tops.
5
Place the remaining 2 tablespoons butter in a microwave-safe bowl and microwave until melted. Stir in the garlic powder and remaining 1/2 teaspoon caraway seeds. Brush on the roll tops. Cover the baking sheet with foil and bake for 10 minutes. Remove the foil and continue baking until the cheese is melted and the rolls are crisp and lightly browned on top, about 5 minutes. Cut along the lines of the rolls into individual sliders for serving.
dinnerlunchsandwiches & wrapsparty foodoven and roastingfamily friendlystovetopgame day / sports nightst patrick's day
Nutrition
Provides moderate protein from corned beef and cheese, with added fiber from cabbage, though high in sodium and saturated fat from processed meat and cheese.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 15 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 40 mg |
| Carbohydrate | 23 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
