Corned Beef and Cabbage Pasta is a perfect St. Patrick’s Day potluck dish! The traditional corned beef and cabbage are combined with onions, butter, and egg noodles to make a hearty, flavorful dish.
You can also make this dish especially easy by buying already cooked corned beef and pre-shredded bags of cabbage. Double the amount of beef, if you want and, if your budget allows. The inspiration for this recipe came from The Chew, with variations on the amount of ingredients.
1 lb. cooked corned beef
24 ozs. egg noodles, cooked
Reserved pasta water
2 medium white onions, sliced
4 cups shredded cabbage
1 stick butter
2 T. olive oil
Coarse dijon mustard, to taste
Salt, to taste
Pepper, to taste
Cook the egg noodles according to the package instructions and save three to four cups of the pasta liquid. Set noodles aside.
Melt 1/2 stick butter and olive oil in a large pot over medium heat. Add the white onion and cook until soft. Add the cabbage and cook until soft. Shred the corned beef and add to the onion cabbage mixture until heated through.
Add the egg noodles and remaining butter. Cook until the butter is melted. Add some of the reserved pasta water, as needed. Keep in mind that the noodles will dry out some, so it’s better to add a little too much pasta water, as opposed to not enough. (You especially want to add extra water if you’re going to make this dish ahead of time and then reheat before serving.)
Then, add mustard, salt, and pepper to taste. Cooking until heated through. Put into a serving bowl and you’re ready for potluck time!