I’m not Irish. But who doesn’t like to celebrate St. Patrick’s Day? I know I do!
I guess one of the meals we associate with St. Patrick’s Day is corned beef and cabbage. For me, growing up, this would have been a special Sunday dinner in the fall and winter. And in New England, we called it a boiled dinner.
Well, no boiling here! This is an amazingly delicious salad that will have you savoring all of the flavors of a classic boiled dinner with minimal time and fuss.
Roasting is the key to this wonderful cabbage salad.
If you are a lover of cabbage, as I am, you will be using all of your willpower not to eat this right out of the oven!
As you can see, this is basically an easy wedge salad with cabbage instead of lettuce. And you can certainly just dress it and stop there.
The roasted cabbage is so sweet and luscious. But the dressing is pretty spectacular, too. Hard to show that in the photograph. But it’s a creamy dressing flavored with carrots, shallots, sherry vinegar, horseradish and caraway! Let the drizzling begin!
Feel free to incorporate any ingredient reminiscent of your own Irish boiled dinners. Here I’ve crisped corned beef in the oven. The cabbage is roasted. I steamed some baby red potatoes and grated some carrots. All drizzled with a luscious creamy caraway dressing. Honestly, get all of these flavors in one bite on your fork, close your eyes, and you will be transported back to your childhood Sunday dinner table.
And like any great Sunday dinner, the leftovers are even better!
- 1 head of cabbage (about 3 lbs.)
- 4-6 thin slices of corned beef
- 8-10 small red potatoes
- 1 carrot, grated
- ¼ cup of olive oil
- salt & pepper
- ½ cup of sour cream
- ½ cup of mayonnaise
- 2 Tablespoons of sherry vinegar
- 2 Tablespoons of grated carrot
- 1 Tablespoon of minced shallot
- 2 teaspoons of caraway seeds
- 2 teaspoons of horseradish
- salt & pepper to taste
- Prepare the dressing by whisking all of the ingredients in a bowl. Refrigerate until you are ready to use it.
- Preheat the oven to 400 degrees.
- Place the corned beef on a foil lined baking sheet.
- Crisp in the oven for 10-15 minutes. Transfer to a paper towel lined plate to cool.
- Steam the potatoes in the microwave for 10-15 minutes until tender.
- Cut the cabbage into quarters retaining the core to help hold the pieces together.
- Drizzle about 1 Tablespoon of olive oil over each wedge. Rub some of the oil over the wedge and in between the layers of cabbage.
- Season with salt and pepper.
- Place the cabbage wedges on a foil lined baking sheet, with one flat side down.
- Roast for about 20 minutes. Then turn the wedges to the other flat side and roast another 15 minutes.
- Some of the outer leaves may burn, but remove those before serving.
- To assemble:
- Spoon some of the dressing onto each serving plate.
- Place a cabbage wedge in the center.
- Break or tear a slice of corned beef onto the plate.
- Sprinkle with grated carrot.
- Cut the potatoes into quarters and add them to the plate.
- Drizzle everything with the carrot-caraway dressing and enjoy.