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Sonoma Family Life Magazine

A Better Corned Beef & Cabbage

If you listen closely on St. Patrick’s Day, you can hear a collective groan as soggy cabbage and mushy potatoes are slopped onto plates with corned beef. What a culinary catastrophe! But it doesn’t have to be. It’s easy to transform this traditional meal from a nose turner into a plate cleaner. Just apply a little patience.

Most people boil corned beef, cabbage, and potatoes in one pot. But if you take some time to prepare the potatoes and cabbage separately, it will be well worth the effort. Potatoes roasted in olive oil, rosemary, and garlic are a savory treat, while cabbage sautéed in a bit of butter, salt, and pepper will turn your kids into crucifer lovers. Add a slowly cooked brisket to these two delicious veggie sides, and you’ll have a meal that would leave any Irishman proud—and will have your kids asking for more.

Sautéed Cabbage


  • 1 head cabbage
  • 2 tablespoons butter
  • 1 1/2 teaspoons salt (Kosher preferred)
  • 1/2 teaspoon black pepper


  1. Cut the cabbage in half. Cut out and discard the core. Thinly slice the remaining cabbage.
  2. Melt the butter over medium-high heat in a large sauté pan or heavy-bottomed pot.
  3. Add the cabbage, salt, and pepper and sauté for 10–15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste, and serve warm.

Rosemary-garlic Roasted Potatoes


  • 5–6 red potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (Kosher preferred)
  • 1/2 teaspoon black pepper
  • 3–4 cloves garlic, minced
  • 2 tablespoons fresh rosemary leaves, minced


  1. Preheat oven to 375ºF.
  2. Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, garlic, and rosemary; toss until the potatoes are well coated.
  3. Pour the potatoes on a baking sheet, spreading to make an even layer; roast in the oven for at least 1 hour, or until browned and crisp.
  4. Flip potatoes halfway through cooking to ensure even browning.
  5. Remove the potatoes from the oven, season to taste, and serve.