What Vegetables Go With Corned Beef and Cabbage?

Corned beef and cabbage is a classic St. Patrick’s Day meal in many American households The salty, tender corned beef paired with soft, sweet cabbage makes for a hearty and comforting dish But while the corned beef and cabbage combo is delicious, you don’t have to stop there. There are lots of vegetables that pair wonderfully with corned beef and can add flavor, texture, nutrients and visual appeal to your St. Paddy’s Day spread. Here are some of the best vegetable side dishes to serve alongside corned beef and cabbage.

Potatoes

Potatoes are a no-brainer side for corned beef and cabbage. After all, potatoes are a staple of traditional Irish cuisine and no St. Patrick’s Day meal would be complete without them. There are many ways to prepare potatoes that complement corned beef beautifully:

• Mashed potatoes – Creamy, buttery mashed potatoes are a classic. Consider mixing in cheese, roasted garlic or chives for extra flavor.

• Roasted potatoes – Crispy roasted potato wedges or cubes are delicious with corned beef. Coat them in olive oil salt, pepper and garlic powder before roasting.

• Scalloped potatoes – For an indulgent side, make cheesy, creamy scalloped potatoes to serve alongside the corned beef.

• Potato pancakes – Leftover mashed potatoes can be easily turned into crispy potato pancakes. Just mix the mash with egg, flour and seasoning and pan fry.

• Colcannon – This Irish dish combines mashed potatoes with cooked cabbage or kale. It’s a great way to use up leftovers.

• Potato gratin – For special occasions, a decadent potato gratin with cream, cheese and butter is a perfect match for corned beef.

Cabbage

While cabbage is usually cooked together with the corned beef, preparing it as a separate side dish allows you to highlight the vegetable. Here are some tasty ways to serve cabbage with corned beef:

• Braised cabbage – Slowly cooking cabbage wedges in broth, wine or beer creates sweet, tender cabbage with great flavor.

• Roasted cabbage – Roasting cabbage wedges or slices gives them a delicious charred edge and caramelized flavor.

• Cabbage slaw – For a lighter option, make a tangy cabbage slaw with a vinaigrette or mayo dressing.

• Cabbage gratin – A cheesy cabbage gratin is a indulgent alternative to regular boiled cabbage.

Carrots

The natural sweetness of carrots balances the salty savoriness of corned beef beautifully. Here are some ways to serve carrots:

• Glazed carrots – Glazing sliced carrots with honey, brown sugar or maple syrup is a classic preparation.

• Roasted carrots – Roasting carrots intensifies their sweetness. Toss them with olive oil, salt and spices.

• Buttered carrots – For simple flavors, simmer carrots in salted butter until tender. Sprinkle with parsley.

• Carrot slaw – Shredded raw carrots make a refreshing slaw, especially with citrus dressing.

Greens

Leafy greens add color, nutrients and flavor variety to a corned beef and cabbage meal. Consider making:

• Sauteed kale – Kale holds up well to cooking. Saute it with garlic and olive oil.

• Braised collard greens – Slow cooking tougher greens like collards gives them a tender texture.

• Roasted Brussels sprouts – Brussels sprouts get caramelized and crispy when roasted in the oven.

• Sauteed spinach – Quick-cooking spinach can be lightly sauteed with olive oil and garlic.

Root Vegetables

Root veggies like turnips, parsnips and celery root all make great additions to a corned beef dinner:

• Mashed turnips – For an alternative to mashed potatoes, try mashed turnips with butter and pepper.

• Roasted parsnips – Parsnips turn sweet when roasted. Toss them with maple syrup or honey.

• Celery root puree – Blend roasted celery root with broth for a creamy, earthy puree.

• Glazed beets – Sweet, tangy glazed beets pair perfectly with salty corned beef.

Beans

Hearty beans make a substantial and protein-packed side for corned beef:

• Baked beans – Sweet, saucy baked beans are a classic barbecue and picnic side dish.

• Braised green beans – Lightly braised green beans blend well with corned beef’s strong flavors.

• White beans – Cannellini or great northern beans can be dressed simply with olive oil.

• Lentil salad – French green lentils make a tasty and healthy tossed salad.

Other Veggie Sides

Some other vegetable sides that go well with corned beef include:

• Creamed spinach – A luscious, creamy spinach side dish.

• Roasted asparagus – Simple roasted asparagus spears make an elegant side.

• Sweet corn – Grilled, sauteed or roasted corn is a delicious summery addition.

• Zucchini gratin – For a lower carb gratin, use thinly sliced zucchini instead of potatoes.

What to Avoid

Some vegetables don’t pair quite as well with salty corned beef. Veggies to avoid include:

• Bell peppers – Their sweet flavor clashes with corned beef’s saltiness.

• Broccoli – Can become soggy and overcooked when boiled.

• Eggplant – The mild flavor gets lost alongside corned beef.

• Cucumbers – Too watery and light for a hearty meat meal.

• Squash – Delicate summer squash doesn’t stand up to corned beef.

Complementary Flavors

When cooking vegetable sides for corned beef, keep these flavor combos in mind:

• Acidic – Tangy lemon or lime juice brightens up veggies.

• Creamy – Pureed veggies or cream-based gratins pair well.

• Earthy – Root vegetables, mushrooms and greens work nicely.

• Herbs – Parsley, thyme, rosemary add freshness.

• Spices – Garlic, mustard, cloves enhance without overpowering.

• Sweet – A touch of maple syrup, honey, brown sugar.

• Umami – Add Parmesan, miso paste or soy sauce for savoriness.

Cooking Methods

How you cook your vegetable sides for corned beef can impact flavor and texture:

• Roasting – Gives vegetables a caramelized, intense flavor.

• Braising – Slow cooking makes veggies ultra tender.

• Sauteing – Quick cooking retains a veggie’s crispness.

• Steaming – Bright, fresh flavor and texture.

• Simmering – For tender, mellow flavored vegetables.

• Pureeing – Creates a smooth, lush texture and creamy mouthfeel.

• Raw – Salads and slaws for a fresh contrast.

Putting It All Together

When planning your corned beef and cabbage menu, consider these tips:

• Pick 2-3 vegetable sides to offer variety.

• Vary textures – include something creamy, something crunchy.

• Vary flavors – roasted, sauteed, raw preparations.

• Vary colors – green, orange, red vegetables for visual appeal.

• Include an acidic component like lemon or vinegar to cut the richness.

• Finish with fresh herbs and spices to tie everything together.

With corned beef as your flavorful protein centerpiece, adding an array of vegetable sides creates a meal that is healthy, satisfying and has something for everyone. Potatoes, cabbage and carrots are classic choices, but branching out with other veggies can take your St. Patrick’s Day dinner to the next level.