St. Patrick’s Day boiled dinner, reimagined

I’ve seen a lot of food personalities’ re-imaginings of the classic corned beef boiled dinner in recent years, from Rachael Ray’s “Irish nachos” to Guy Fieri’s “St. Patrick’s Linguine,” and everything in between. It’s very hard for me to accept these recipes, even though I’m sure they’re quite tasty, because the traditional dish was so much a part of my childhood memories… and involved absolutely no cheese. Now, I love cheese, but it’s going to take a while before I can accept it in my boiled dinner. I can, however, get behind a repackaging of the usual suspects — cabbage rolls make good sense to me. They’re neat little packages that contain all the familiar flavors that I have come to expect from St. Patrick’s Day dinner. The only surprise is the creamy, zesty sauce on top.

This year, I wanted to try to corn my own beef brisket, but due to a number of circumstances (not excluding the tragically early death of my less-than-a-year-old chest freezer and my upcoming move to Portland) it didn’t happen. There is always next year — it takes about two weeks to corn a brisket, so someone remind me around the end of February, okay? Instead, I bring you these offerings: my beer-steamed ‘boiled’ dinner cabbage rolls — which can either be an alternate to the traditional boiled dinner, or a fun way to use up the leftovers — a tasty, traditional Irish potato and cabbage side dish called Colcannon, and my Irish soda bread recipe.


Boiled Dinner Cabbage Rolls

  • 12 leaves of cabbage
  • 3 pounds corned beef, cooked and shredded
  • 1 small onion, minced
  • 1 large potato, shredded
  • 1/2 cup shredded carrot
  • 1/2 cup shredded turnip
  • 1/2 cup beef broth
  • one 12 ounce beer
  • 1/2 cups sour cream
  • 2 tablespoons whole grain brown mustard
  • 2 tablespoons honey
  • 1 tablespoon horseradish
  • 1 tablespoon Worchestershire sauce

Parboil the cabbage head in salted water until the leaves pull away easily; this will make them easier to remove from the head, and flexible enough to easily wrap around the filling. Preheat oven to 350°F; mix vegetables and corned beef in a bowl, portion the mixture out into cabbage and wrap up — folding over first the ends, then rolling like you would a wrap sandwich or burrito. Place the rolls into a baking dish with broth and beer, cover with foil, and bake for 30 minutes. Whisk together sour cream, mustard, honey, horseradish and Worchestershire sauce and top cabbage rolls with the mixture.



  • 1 pound potatoes, boiled and mashed
  • 4 tablespoon butter
  • 1/2 cups milk
  • 4 slices bacon, chopped
  • 1 pound cabbage, shredded
  • salt and pepper to taste
  • 2 cups chopped scallions

Add milk and butter to potatoes, mixing well. set aside. In a large skillet, brown bacon until rendered. Add cabbage and cook until wilted. Combine potatoes with cabbage mixture, remove from heat, and add scallions.



Irish Soda Bread

  • 4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/3 cups milk
  • 1/3 cup vinegar
  • 4 tablespoons butter
  • 1 egg
  • 1/2 cup golden raisins
  • 1/2 cup dried currants

Preheat oven to 375°F. Mix milk and vinegar separately (alternately, substitute buttermilk. I usually don’t have any on hand.) Cream together butter and sugar, add egg and milk mixture. Separately, mix flour, baking soda and salt. Mix together wet and dry ingredients, place in a greased, 9-inch round cake pan, and bake 35-45 minutes.

For more recipes from my kitchen to yours, please visit

Fia Fortune

About Fia Fortune

Fia Fortune is a home cook who enjoys gardening, creating recipes for her two blogs, cooking for herself and her boyfriend, and trying to keep up with their blended family of four cats.