Best 3 Corned Beef Sliders On Potato Rolls With Cabbage Slaw And Guinness Mustard Recipes
Are you searching for a recipe that combines the classic flavors of corned beef, cabbage slaw, and Guinness mustard, all sandwiched between soft potato rolls? Look no further! This article will guide you through the process of creating mouthwatering corned beef sliders that will impress your taste buds and leave you craving more. With step-by-step instructions and a carefully curated list of ingredients, you'll be able to whip up these delectable sliders in no time. Prepare to tantalize your senses with a symphony of savory and tangy flavors that will make these sliders the star of your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CORNED-BEEF-AND-CABBAGE ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 24 mini rolls
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
- Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
- Toss the corned beef with the mustard in a small bowl.
- Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
CORNED BEEF SLIDERS ON POTATO ROLLS WITH CABBAGE SLAW AND GUINNESS MUSTARD RECIPE - (4/5)
Provided by รก-75862
Number Of Ingredients 24
Steps:
- To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.
CORNED BEEF AND CABBAGE ROLLS
This recipe can be a lot of work, so I have not made it for a while. I invented it many, many years ago and haven't seen anything else like it. It's a nice comfort food in the winter.
Provided by Andtototoo
Categories Low Cholesterol
Time 2h15m
Yield 20 cabbage rolls, 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
- Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
- With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
- Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
- Cut out the tough stem (vein) from each cabbage leaf. Set aside.
- Grate the remaining cabbage and lightly steam and set aside.
- In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
- Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
- Fill the remaining cabbage leaves the same way.
- Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
- Bake 350 degrees for at least 45 minutes or until everything is hot.
Nutrition Facts : Calories 698.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 111.1, Sodium 1421.2, Carbohydrate 80.3, Fiber 16.8, Sugar 21.5, Protein 33.1
Tips:
- To save time, you can use pre-shredded cabbage for the slaw.
- If you don't have Guinness beer, you can use another dark beer, such as Newcastle Brown Ale or Murphy's Stout.
- Be sure to thinly slice the corned beef against the grain for tender sliders.
- For a crispier slaw, chill it for at least 30 minutes before serving.
- If you're short on time, you can skip making the Guinness mustard and use regular yellow mustard instead.
- Serve the sliders immediately with extra cabbage slaw and Guinness mustard on the side.
Conclusion:
These corned beef sliders on potato rolls with cabbage slaw and Guinness mustard are the perfect party food. They're easy to make, delicious, and sure to be a hit with your guests. So next time you're looking for a fun and festive appetizer or snack, give these sliders a try. You won't be disappointed!
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