corned beef sliders and cabbage
Total Time: 20 minutes
Yield: 2 servings
4 mini bread rolls
2 teaspoons country mustard
4 deli-style slices corned beef
4 slices cheddar cheese
1.5 cups cabbage, chopped
2 tablespoons red wine vinegar
1 teaspoon ground nutmeg
Directions:
Heat oven to 350 F. Cut the bread rolls in half and lay them open-faced. Spread mustard on one side of each deli
roll. Next, fold one slice of corned beef and place on each roll. Put a slice of cheddar cheese on top. Close each deli roll. Heat the corned beef sliders in the oven for 15 minutes or until the cheese has melted and the sliders are warm.
While the sliders are in the oven, boil one cup of water in a pot. Chop the cabbage and place into the pot. Simmer cabbage for 15 minutes or until soft. Drain any remaining water and put cabbage into a bowl. Stir with red wine vinegar and nutmeg until evenly mixed.
Yield: 2 servings
4 mini bread rolls
2 teaspoons country mustard
4 deli-style slices corned beef
4 slices cheddar cheese
1.5 cups cabbage, chopped
2 tablespoons red wine vinegar
1 teaspoon ground nutmeg
Directions:
Heat oven to 350 F. Cut the bread rolls in half and lay them open-faced. Spread mustard on one side of each deli
roll. Next, fold one slice of corned beef and place on each roll. Put a slice of cheddar cheese on top. Close each deli roll. Heat the corned beef sliders in the oven for 15 minutes or until the cheese has melted and the sliders are warm.
While the sliders are in the oven, boil one cup of water in a pot. Chop the cabbage and place into the pot. Simmer cabbage for 15 minutes or until soft. Drain any remaining water and put cabbage into a bowl. Stir with red wine vinegar and nutmeg until evenly mixed.