Teresa's Recipes
Corned Beef and Cabbage Dog
Celebrate St. Patrick's Day with a mouthwatering twist on a classic favorite! These Corned Beef and Cabbage Dogs combine the savory, rich flavors of tender corned beef with the sweet, caramelized goodness of grilled cabbage, all nestled in a perfectly toasted hot dog bun. Perfect for gatherings or a festive meal, these delicious dogs are sure to please both the young and the young-at-heart! A beloved dish in Irish-American culture, this innovative take transforms traditional ingredients into a fun and hearty dish that embodies the spirit of celebration.
Ingredients
- 4 Hot dogs
- 4 Hot dog buns
- 1 cup, chopped Corned beef
- 2 cups, shredded Cabbage
- 2 tablespoons Butter
- 4 tablespoons, or to taste Mustard
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 25g
- Carbs: 30g
- Protein: 18g
- Sodium: 900mg
- Sugar: 2g
Instructions
- Preheat your grill or grill pan over medium heat.
- Butter the inside of each hot dog bun with about 1/2 tablespoon of butter and set aside.
- Grill the hot dogs for about 5 minutes, turning occasionally until heated through and grill marks appear.
- While the hot dogs are grilling, melt the remaining butter in a skillet over medium heat.
- Add the shredded cabbage to the skillet and cook for about 10 minutes, stirring occasionally, until tender and slightly caramelized.
- To assemble the dogs, spread about 1 tablespoon of mustard on the inside of each bun.
- Place a grilled hot dog in each bun.
- Top each dog with a generous amount of chopped corned beef and a heap of the caramelized cabbage.
- Serve immediately with extra mustard on the side for dipping.
Tips
- For an extra kick, consider adding a sprinkle of freshly ground black pepper or a dash of hot sauce on top of the corned beef.
- You can also sauté onions with the cabbage for added sweetness and depth of flavor.
- For a gluten-free version, use gluten-free hot dog buns.