Here’s a twist on the time honored traditional Irish Corned Beef and Cabbage dinner. It’s a great way to add Stoltzfus Cheese Curds to the recipe, which adds more healthy protein and taste!
If you’re truly want the “Luck of the Irish” by enjoying corned beef, but you’re concerned about the fat and calories, we suggest you buy lean corned beef. Ask the butcher at your local grocery store about a leaner, less fatty piece of beef to be prepared or already prepared as corned beef. Corned beef is simply a slab of beef, usually a section of the brisket, soaked for about a week in flavored brine.
What we liked about this recipe is it is perfect for your St. Patrick’s Day feast or you can make and enjoy any time of the year!
Bain taitneamh as do bhéile! Irish Gaelic translation: Enjoy your meal!
1 ¼ lbs. red potatoes cut into ¾ inch cubes ½ cup white cooking wine
4 cups chopped cabbage 1 tsp. garlic powder
1 ½ lbs. cooked corned beef*, cut into ¾ cubes 1/3 cup coarse-grained mustard
1 ½ cups Stoltzfus Cheese Curds**, chopped 2 tsp. ground black pepper
4 sheets phyllo dough, thawed 1 tbsp. melted butter
butter flavored cooking spray
* substitute with lean corned beef.
** Stoltzfus Cheese Curds come in the following flavors: plain, garlic, garlic & dill, horseradish, horseradish & bacon, jalapeno, sour cream & onion, tomato & basil, buffalo wind and smoked bacon.
Casserole Cooking Instructions
Preheat oven to 375 degrees.
Put red potato cubes into a large saucepan, cover with water, and boil. Cook potatoes on med. low until tender, approx. 15 mins., drain well.
Put chopped cabbage in a saucepan, cover with water, boil; reduce heat to med. low, simmer cabbage until tender, about 15 mins., drain well.
Toss lightly potatoes, cabbage, corned beef, and Stoltzfus Cheese Curds in a large bowl, until well mixed.
Stir well, mustard, white cooking wine, garlic powder, and black pepper in a bowl; mix into corned beef mixture.
Spray a 9 x 13 inch baking dish with butter flavored cooking spray.
Gently unfold the mixture into the prepared cooking dish.
Put a phyllo sheet on a work surface and spray with the cooking spray. Gently put the phyllo sheet onto the casserole. Now fold the overhanging phyllo back over the dish; and spray the dry side with additional cooking spray.
Repeat the above process 3 more times (spray, fold, and respray).
Finally, take the melted butter and brush the top of the final phyllo sheet.
Bake for approximately 45 – 55 mins., phyllo sheets should be crisp and browned, and the casserole piping hot.
Carefully take out of the oven and cool on top of a wire rack for 5 – 10 mins.
Cut into serving portions and serve to your lucky family and friends!