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This country-style Irish Cabbage Pizza turns basic ingredients into a tasty low-carb dish that hits the spot without any guilt. The cabbage slices cook until they're tender inside with crunchy edges, making them the ideal foundation for flavorful toppings.
I came up with this dish while trying to use up St. Patrick's Day leftovers. What began as just playing around in the kitchen has turned into one of our go-to dinners when we want something different but still familiar.
Ingredients
- Green cabbage: Go for a solid cabbage with tight leaves to make the best base
- Olive oil: Makes the cabbage edges nice and crispy in the oven
- Whole grain mustard: Gives a nice tang. Try to find a rough spicy kind for real Irish taste
- Corned beef: The main protein. Get slightly thicker cuts from your deli for better bite
- Dubliner cheese: This Irish cheese tastes nutty like aged cheddar but with hints of sweetness
- Scallions: Adds freshness and pop of color. Look for ones with bright green tops and firm white bottoms
- Salt and pepper: Brings out the natural sweetness in the roasted cabbage
Step-by-Step Instructions
- Get the oven hot:
- Turn your oven up to 450°F. This high heat will brown the cabbage nicely while keeping it juicy inside. Put parchment on a baking sheet so nothing sticks and cleanup's a breeze.
- Cut your cabbage:
- Grab the cabbage by its core and slice it into six thick rounds about 3/4 inch thick. The core helps keep everything together while cooking. Arrange them on your baking sheet with some room between slices.
- Add flavor and cook:
- Brush olive oil on both sides of each cabbage round. Use a pastry brush to get even coverage. Sprinkle plenty of salt and pepper to bring out the flavor and help release moisture. Cook for 15-20 minutes until the edges get golden and a bit crispy.
- Get toppings ready:
- While the cabbage cooks, grate the Dubliner cheese using the big holes on your grater. Cut corned beef into half-inch strips against the grain for better texture. Chop up your scallions using both the white and green parts.
- Put it all together:
- Take the cabbage out and spread a teaspoon of whole grain mustard on each slice as your base. Add your corned beef strips and pile on the grated cheese. Put it back in the oven for about 5 minutes until the cheese completely melts.
- Finish and serve:
- Sprinkle freshly chopped scallions right after taking it from the oven. The heat will slightly soften them while keeping their bright color. Serve them hot right away.
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Whole grain mustard really is the hidden hero here. I found this out when I once had to use regular yellow mustard instead. The difference was huge. The chunky texture and rich flavor of whole grain mustard creates this perfect tangy layer that works so well with the sweet roasted cabbage.
Make Ahead Options
You can partly prep these cabbage pizzas ahead for busy nights. Cut and roast the cabbage up to two days early and keep the rounds in the fridge in a sealed container. When you're ready to eat just add the mustard corned beef and cheese then bake until hot and melty. This cuts down weeknight cooking time a ton.
Ingredient Substitutions
The classic ingredients give you that true Irish flavor but you can definitely mix things up. Pastrami works great instead of corned beef with a similar texture but more peppery taste. Sharp cheddar or Swiss can stand in for Dubliner cheese. If you don't eat meat try using cooked mushrooms instead of corned beef they give you that meaty feel and rich flavor.
Serving Suggestions
These cabbage pizzas stand alone as a full meal but go really well with certain sides. A basic green salad with lemon and olive oil cuts through the richness nicely. For something more filling serve with buttery cauliflower mash topped with chives. For special times pour a glass of Irish stout or black and tan to complete the theme.
The Irish Connection
This dish brings together traditional Irish ingredients in a new way. Cabbage has been part of Irish cooking for hundreds of years because it's cheap and can be used in so many dishes. Corned beef became popular with Irish folks in America when they couldn't get their usual bacon. Dubliner cheese named after Ireland's main city shows off the country's great dairy tradition. Together these ingredients celebrate Irish food heritage in a fun new way.
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Frequently Asked Questions
- → Can I swap out the cheese?
Sure! If Dubliner cheese isn't available, try sharp cheddar or another Irish cheese for a similar taste.
- → What can I use instead of corned beef?
If corned beef isn’t your thing, pastrami works well, or you can pick any deli meat that goes with Irish flavors.
- → How do I keep the cabbage cooking evenly?
Cut the cabbage slices to an even thickness, around 3/4 inch, and lay them on parchment paper to roast evenly.
- → Can I prep this meal in advance?
You can roast the cabbage ahead of time, but add toppings and reheat when you're ready to eat for the best texture and flavor.
- → Is this keto-safe?
You bet! The ingredients are low-carb, making it a great pick for keto diets.
- → Can this be made vegetarian?
Of course! You can swap out the corned beef for roasted veggies or mushrooms for a vegetarian version.