Try a twist on corned beef, cabbage |

Try a twist on corned beef, cabbage

Molly Gingell
For the Nevada Appeal
Cathleen Allison/Nevada Appeal

It’s March and St Patrick’s Day is just around the corner. The traditional meal of corned beef and cabbage will be served at many restaurants. I like corned beef but not served the traditional way. Here are three fun recipes to liven up the fare.

#1 St. Paddy’s Pockets

These pastries are a tasty way to enjoy corned beef. It’s a Reuben sandwich inside puff pastry.

Serves 4

3 ounces cooked corned beef

1 ounces gruyere cheese

1 ounces 1000 island dressing

2 ounces drained sauerkraut

1 sheet Pepperidge Farms Puff Pastry

Preheat oven to 425

Thaw one sheet of puff pastry, roll it out slightly to 1⁄4 inch thick. Cut into four pieces. On each piece, place equal amounts of gruyere cheese, sauerkraut, 1000 island dressing and corned beef. Wrap into a package and place seam side down on a baking tray. Bake for 15-20 minutes or until golden brown.

#2 Reuben Sandwich

Serves 4

8 slices rye bread

16 ounces cooked, sliced corned beef

2 ounces gruyere or swiss cheese

1 ounces 1000 island dressing

2 ounces drained sauerkraut

2 teaspoon butter

1 teaspoon olive oil

Assemble four sandwiches using equal amounts.

Pan fry or cook on a griddle using the butter and oil until the cheese melts or the sandwich is golden brown

#3 Parmesan

oven fries

Makes four servings

About 1 hour cooking time

Preheat oven to 475 degrees with a baking sheet inside


1⁄4 cup parmesan, grated

1⁄2 teaspoon garlic powder

1⁄4 teaspoon paprika

1⁄8 teaspoon cayenne

Salt to taste

Coat with and roast:

3 russet potatoes, cut into 8 wedges each (11⁄2 pounds)

3 tablespoon olive oil, divided

2 tablespoon chopped, fresh parsley

Combine: Parmesan, garlic powder, paprika, cayenne and salt in a small bowl


Potato wedges with 1 tablespoon olive oil In a large bowl, then add parmesan mixture, tossing to coat. Remove baking sheet from oven and coat with remaining oil. Place wedges on the pan and roast until golden, 15 minutes per side. Return fried potatoes to bowl and toss with parsley.

• Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.