Irish Inspirations: What Side Dish Goes with Corned Beef and Cabbage?

Corned beef and cabbage—two ingredients steeped in tradition, yet endlessly adaptable. But here’s the thing: the magic doesn’t stop there.

The question that often stumps even the most seasoned cooks isn’t how to cook the corned beef or what to do with the cabbage. It’s what side dish goes with corned beef and cabbage to turn a good meal into something unforgettable.

We’re diving deep into the world of sides that elevate this classic dish, exploring everything from potatoes that soak up those savory juices to tangy sauerkraut and even unexpected pairings like split pea soup or maple-glazed baked beans.

By the time we’re through, you’ll have a toolbox of ideas that will not only complement but enhance every bite of that rich, tender corned beef and perfectly cooked cabbage. Let’s get into it.

What Side Dish Goes with Corned Beef and Cabbage

Traditional Sides for Corned Beef

Corned beef and cabbage—it’s the heart of an Irish meal, especially when St. Patrick’s Day rolls around. But while the main course is full of flavor, it’s the sides that can really elevate this dish to something unforgettable. Let’s dive into what makes the perfect companion to this robust, savory classic.

Potatoes with Corned Beef

Potatoes are a must. There’s something about the way they soak up the juices from the corned beef, making each bite a delightful blend of textures and flavors. Garlic mashed potatoes are a hit—creamy, buttery, with just a hint of garlic to cut through the richness of the beef.

But if you’re in the mood for something more traditional, boiled potatoes with a sprinkle of parsley and a dab of butter work wonders.

For something a bit more Irish, colcannon is a perfect choice. This blend of mashed potatoes and cabbage, often with a bit of leek or green onion, brings a warm, homey feel to the plate. It’s like the food equivalent of a cozy blanket on a cold day.

Vegetables to Accompany Corned Beef

But it’s not just about potatoes. Vegetables, when done right, can be just as much a star. Roasted vegetables—think carrots, parsnips, and onions—bring a natural sweetness that balances the saltiness of the corned beef.

Toss them in a bit of olive oil, salt, and pepper, maybe even a dash of rosemary or thyme, and roast them until they’re caramelized on the edges and tender in the middle. These veggies are a beautiful contrast to the hearty beef.

Bread: The Unsung Hero

Bread might not be the first thing that comes to mind, but trust me, Irish soda bread is a game-changer. It’s dense, slightly sweet, and has that rustic charm that pairs perfectly with the robust flavors of the meal. Rye bread is another excellent option, particularly when slathered with a bit of mustard—its earthy notes are a natural fit with corned beef.

Sauces and Condiments

Speaking of mustard, no discussion of traditional sides would be complete without mentioning condiments. A mustard sauce—sharp, tangy, and creamy—can brighten up the plate. Or, for those who like a bit of heat, a horseradish cream sauce brings a punch that cuts through the richness of the beef, adding a layer of complexity to each bite.

Traditional Comforts

Of course, there’s always room for a little something extra on the side. Glazed carrots with a touch of honey or brown sugar offer a delightful sweet contrast, while buttered peas add a pop of color and a fresh, vibrant taste. For those who want to go all out, consider a dish of creamed spinach—its velvety texture is the perfect foil to the corned beef.

And then, there’s sauerkraut. While it might not be traditional in the strictest Irish sense, its tangy, fermented flavor complements the rich corned beef beautifully, making it a staple on many tables.

Corned beef and cabbage might be the main attraction, but it’s these sides—traditional, comforting, and carefully chosen—that turn a simple meal into a feast.

Innovative Vegetable Sides

Let’s push the boundaries a bit. Sure, traditional sides are great, but there’s a whole world of vegetables out there just waiting to shake hands with your corned beef and cabbage. I’m talking about sides that make you rethink everything you thought you knew about what belongs on the plate.

Roasted Root Vegetables with a Twist

Start with the familiar: roasted root vegetables. But let’s add a twist. Carrots and parsnips are fine, sure, but how about throwing in some beets? Their earthy sweetness, especially when roasted until they’re slightly caramelized, brings a whole new dimension to the dish.

Add a drizzle of balsamic reduction—now you’ve got a tangy, sweet contrast to the savory corned beef. And let’s not forget a sprinkle of fresh thyme or rosemary. Herbs are the unsung heroes that take roasted veggies from ordinary to extraordinary.

Sautéed Greens with Garlic and Lemon

Then there are the greens. Spinach? Yes, but not just any spinach. Sauté it with garlic—lots of garlic—and finish it off with a squeeze of lemon juice. The acidity from the lemon cuts through the richness of the beef and cabbage, while the garlic adds a layer of depth. You could also swap out spinach for kale or chard—heartier greens that stand up well to the bold flavors on the plate.

Spicy Roasted Brussels Sprouts

Now, let’s talk about Brussels sprouts. People either love them or hate them, but I promise this version will convert even the most skeptical eaters. Roast them until the edges are crispy, then toss them with a bit of red pepper flakes and honey.

The spice from the peppers, mixed with the sweet honey glaze, creates an addictive side that pairs surprisingly well with corned beef. It’s that unexpected kick that keeps you coming back for more.

Glazed Carrots with a Citrus Kick

Carrots? They’ve got potential. Glazed carrots are a classic, but let’s amp it up. Instead of just butter and sugar, how about a glaze made from orange juice and a hint of ginger? The citrusy sweetness paired with the subtle heat from the ginger makes these carrots something special. They still hold that familiar comfort but with an edge that makes them feel fresh and new.

When it comes to what side dish goes with corned beef and cabbage, you don’t have to stick to the same old thing. Think outside the box. Experiment. Vegetables don’t have to be boring—they can be the star of the plate, adding color, texture, and layers of flavor that make the whole meal shine.

And that’s the magic of cooking.

Creative Salads and Slaws

When you think about corned beef and cabbage, salads and slaws might not be the first things that come to mind. But let me tell you, they can bring an unexpected freshness, a crunch, a zing that cuts right through the richness of the beef. Let’s shake things up a bit, shall we?

Bright and Tangy Apple Slaw

Start with something bright. Picture this: crisp apples sliced thin, tossed with shredded red cabbage. But it’s the dressing that really makes it sing—a mix of apple cider vinegar, a touch of honey, and just enough Dijon mustard to give it a kick.

This slaw is sweet, tangy, and just a little bit sharp, a perfect counterpoint to the savory depth of the corned beef. The apples bring that crunchy freshness, while the cabbage ties it all back to the main dish, creating a harmony on the plate that’s anything but boring.

Roasted Beet and Arugula Salad

Now, imagine a salad that’s as bold as it is beautiful. Roasted beets, their natural sweetness intensified by a slow roast, paired with peppery arugula.

Toss in some goat cheese for creaminess, a handful of toasted walnuts for crunch, and finish it off with a balsamic reduction—rich, sweet, and just a little bit tart. The colors alone are enough to make your mouth water, but it’s the combination of flavors that really stands out. This salad doesn’t just sit on the side; it demands attention.

Cabbage and Carrot Slaw with a Twist

Of course, we can’t talk about creative salads and slaws without giving a nod to the classics—with a twist, of course. Cabbage and carrots are a tried-and-true duo, but let’s add some spice to the mix.

A dressing made with Greek yogurt, a splash of lemon juice, and a sprinkle of cumin takes this humble slaw to a new level. The yogurt adds a creamy tang, the lemon brings brightness, and the cumin—well, that’s the wildcard. It adds a warm, earthy note that plays beautifully against the crispness of the veggies.

This isn’t your average slaw; it’s a bold, flavorful companion to the corned beef, offering a little something extra that makes you sit up and take notice.

Fresh Herb and Citrus Salad

Finally, let’s go in a completely different direction. How about a salad that’s light, refreshing, and packed with fresh herbs? Think parsley, mint, and cilantro, all chopped up and tossed with thinly sliced fennel and orange segments.

The dressing? Just a simple mix of olive oil, lemon juice, and a pinch of sea salt. This salad is all about clean, bright flavors that cleanse the palate, making each bite of corned beef taste like the first. It’s the perfect way to bring a little bit of sunshine to your plate, no matter the season.

When it comes to what side dish goes with corned beef and cabbage, salads and slaws might not be the traditional choice, but they bring a burst of freshness that’s hard to resist. They balance the hearty flavors with something light and vibrant, turning a simple meal into something truly special.

Bread Pairings and Baked Goods

Bread. It’s simple, right? Flour, water, maybe some yeast. But when you pair the right bread with corned beef and cabbage, it becomes something more—something that completes the meal in a way nothing else can.

Irish Soda Bread

Let’s start with Irish soda bread. There’s a reason this one’s a classic. Dense, slightly sweet, with a crumbly texture that’s almost addictive. When you slather it with butter, it’s like the bread melts into the corned beef, soaking up all those savory juices. It’s a bread that doesn’t just sit on the plate; it joins the party, mingling with the beef and cabbage like it was born to be there.

But don’t just stick to the plain version. Add some caraway seeds for a hint of anise-like flavor, or maybe toss in some raisins for a touch of sweetness that contrasts beautifully with the salty beef.

Rye Bread

Now, rye bread. This one’s got a bit more attitude. The earthy, slightly bitter flavor of the rye pairs perfectly with the rich, fatty corned beef. It’s the kind of bread that doesn’t need much—just a thick slice, toasted if you like, with a smear of mustard.

And there’s something magical that happens when you use it to mop up the last bit of sauce on your plate, the tangy mustard and the juices from the meat coming together in that perfect bite.

Rye has that old-world charm, grounding the meal in something ancient, something deeply satisfying.

Buttermilk Biscuits

But maybe you want something a bit more indulgent? Enter the buttermilk biscuit. Flaky, buttery, with layers that peel apart so you can stuff them with corned beef, cabbage, and maybe a dollop of horseradish cream sauce.

These biscuits are like a warm hug—a comfort food that adds a touch of Southern flair to your Irish feast. And when you bake them just right, with golden, crispy edges, they bring a whole new texture to the table, a bit of crunch to balance the tenderness of the beef and cabbage.

Pretzel Rolls

And then there’s pretzel rolls. Yes, you heard me right. These little gems bring a whole new level of flavor to the mix. That dark, salty crust, chewy on the outside, soft on the inside—it’s like the best of a pretzel and a bread roll combined.

When paired with corned beef, it’s a match made in heaven. The saltiness of the pretzel roll enhances the flavors of the beef, while the chewiness adds a satisfying bite. Top it with a bit of mustard or a slather of butter, and you’ve got yourself a side that’s not just a side—it’s a statement.

So, when you’re thinking about what side dish goes with corned beef and cabbage, don’t overlook the bread. It’s more than just a supporting player; it’s an essential part of the meal, bringing everything together in a way that only bread can. Whether you go for the traditional, the indulgent, or the unexpected, the right bread pairing can make all the difference.

Sauces and Condiments

Let’s get something straight: corned beef and cabbage is delicious on its own, but it’s the sauces and condiments that can take this dish from good to unforgettable. They’re like the unsung heroes of the meal, quietly doing the heavy lifting, adding layers of flavor, complexity, and that little extra something that makes your taste buds sit up and take notice.

Mustard Sauce

First up, mustard sauce. It’s sharp, it’s tangy, and it cuts through the richness of the corned beef like a knife through butter. I’m not talking about your average yellow mustard here—no, this needs to be something with character.

Dijon mustard mixed with a bit of honey, maybe even a splash of apple cider vinegar to give it that extra zing. It’s all about balance—the sweetness playing off the acidity, the mustard’s bite complementing the beef’s savory depth. A good mustard sauce doesn’t just sit on the side of the plate; it demands to be drizzled over everything, mingling with the juices, pulling the whole dish together.

Horseradish Cream

Then there’s horseradish cream sauce. This is not for the faint of heart. It’s bold, it’s fiery, and it knows exactly what it’s doing. The creamy base tempers the horseradish just enough so that it doesn’t overpower, but you still get that satisfying kick at the end.

And let’s be real, corned beef and horseradish? They’re a match made in culinary heaven. Spread it thick on your corned beef, let it ooze into the cabbage—every bite a perfect blend of heat and creaminess.

Tangy Sauerkraut

And while we’re on the subject of tang, let’s not forget sauerkraut. Sure, it’s not technically a sauce, but it deserves a place here. Its tangy, fermented goodness adds a whole new dimension to corned beef, cutting through the heaviness and adding that acidic brightness that makes your mouth water for more.

Whether you serve it hot, piled on top of the corned beef, or cold, as a crisp, crunchy counterpoint, sauerkraut is a sidekick that never disappoints.

Pickles and Relishes

Pickles and relishes might seem like an afterthought, but they can make all the difference. A good dill pickle, with its briny snap, or a sweet bread-and-butter pickle adds a punchy contrast to the rich, fatty beef.

And a tangy relish, maybe one with a bit of sweet onion or garlic, can be the secret weapon that brings everything together. Scatter a few pickles around the plate, let the vinegar from the relish mingle with the juices from the beef, and suddenly your corned beef and cabbage is a whole new experience.

When you’re pondering what side dish goes with corned beef and cabbage, don’t overlook the power of a well-made sauce or condiment. They’re the elements that turn a simple plate of food into a meal that you’ll be thinking about long after the last bite.

Soups and Beans as Side Options

When you think about pairing corned beef and cabbage, your mind might not jump straight to soups and beans. But let me tell you, they’ve got the kind of depth that can turn a good meal into something unforgettable. They’re hearty, they’re comforting, and they bring a different texture and warmth to the table.

Hearty Split Pea Soup

First, let’s talk about split pea soup. It’s thick, rich, and it has that stick-to-your-ribs quality that just works with corned beef. When you cook it right—with a bit of smoked ham hock or even some leftover corned beef—it becomes this velvety, savory pot of goodness.

The peas break down into a creamy base, and the smoked meat infuses every spoonful with flavor. Pair it with corned beef, and you’ve got a combination that’s both surprising and satisfying. The soup’s earthiness complements the saltiness of the beef, while the smooth texture contrasts nicely with the firmness of the meat and the crunch of the cabbage.

White Bean and Cabbage Soup

Next up, white bean and cabbage soup. It’s one of those dishes that flies under the radar, but when you taste it, it hits all the right notes.

The white beans add a creamy texture, the cabbage brings a bit of bite, and when you throw in some garlic and herbs—maybe a sprig of thyme or a bay leaf—you end up with something that’s light yet satisfying. It’s a perfect match for corned beef, the beans soaking up all those lovely juices from the beef, creating a dish that’s both comforting and full of flavor.

Baked Beans with a Twist

Now, let’s not forget about baked beans. But not just any baked beans—these need a twist. Think maple syrup or molasses for that sweet, sticky glaze, with a hint of mustard or smoky bacon to add complexity.

The sweetness of the beans plays off the saltiness of the corned beef, and when you get that little kick of spice from the mustard, it’s a game-changer. These beans aren’t just a side; they’re an experience. They’re the kind of dish that makes you want to grab a slice of rye bread to mop up every last bit.

Lentil Soup with a Dash of Cumin

Lastly, there’s lentil soup—simple, yes, but when you add a dash of cumin and maybe a bit of carrot and celery, it transforms into something much more. The lentils, with their earthy flavor and slightly chewy texture, pair beautifully with corned beef.

They bring out the meatiness of the beef while adding a layer of warmth and spice that’s unexpected but completely welcome. It’s a humble dish, sure, but when done right, it has the power to elevate the entire meal.

When considering what side dish goes with corned beef and cabbage, soups and beans might not be the most obvious choice, but they’re the kind of sides that bring a whole new level of comfort and depth to the table. They’re the warm, hearty companions that make every bite of corned beef feel like home.

FAQ on What Side Dish Goes With Corned Beef And Cabbage

What are some traditional side dishes for corned beef and cabbage?

Traditional sides? You’re looking at boiled potatoes, carrots, and Irish soda bread. These staples have stood the test of time. Colcannon, that beautiful mix of mashed potatoes and cabbage, often makes an appearance too. These sides soak up the flavors of the beef and cabbage, making every bite better.

Can I serve roasted vegetables with corned beef and cabbage?

Absolutely. Roasted root vegetables like carrots, parsnips, and beets bring a sweetness that complements the saltiness of the corned beef. Toss them with a bit of olive oil, maybe a dash of thyme, and roast until caramelized. They add both color and depth to your plate.

What type of bread goes well with corned beef and cabbage?

Rye bread and Irish soda bread are your go-tos. Rye’s earthy flavor pairs perfectly with corned beef, especially with a smear of mustard. Irish soda bread, slightly sweet and dense, is a classic companion, absorbing all those savory juices and providing a delightful contrast to the dish.

Is sauerkraut a good side for corned beef?

Definitely. Sauerkraut adds a tangy, fermented flavor that cuts through the richness of the corned beef. Whether served hot or cold, it brings a brightness to the plate, balancing the heavier elements of the meal. Plus, it’s a nod to the dish’s roots, tying everything together.

Can I serve a salad with corned beef and cabbage?

Yes, and it’s a smart choice. A fresh herb and citrus salad with parsley, mint, and orange segments cleanses the palate and adds a refreshing contrast to the meal. Or try an apple slaw—the crisp apples and tangy dressing bring an unexpected but welcome twist.

What soups pair well with corned beef and cabbage?

Split pea soup or white bean and cabbage soup are both excellent choices. The hearty, earthy flavors of these soups complement the robust taste of corned beef. They add a comforting element to the meal, with the beans or peas soaking up the savory juices, creating a rich, satisfying bite.

Should I serve a sauce with corned beef and cabbage?

A good sauce is a must. Mustard sauce with a bit of honey adds a tangy, sweet contrast, while horseradish cream gives a spicy kick. These sauces enhance the flavors, cutting through the richness of the beef and adding a layer of complexity to every bite.

What kind of beans work well as a side?

Baked beans with a touch of molasses or maple syrup are a fantastic side. Their sweet, sticky glaze complements the salty corned beef, while a bit of mustard or bacon adds depth. The beans absorb the flavors, creating a comforting, satisfying dish that pairs beautifully with the beef.

Is it common to serve pickles with corned beef and cabbage?

Yes, pickles—especially dill pickles—are often served alongside corned beef. Their briny, tangy crunch provides a refreshing contrast to the rich, fatty beef. A sweet pickle or relish can also add an unexpected burst of flavor, cutting through the heaviness and balancing the meal.

What other unique sides can I serve with corned beef and cabbage?

Think outside the box with pretzel rolls or buttermilk biscuits. Pretzel rolls add a salty, chewy bite that pairs well with the beef. Buttermilk biscuits, flaky and buttery, are perfect for sopping up juices and adding a Southern twist to the traditional Irish dish.

Conclusion

Choosing what side dish goes with corned beef and cabbage isn’t just about following tradition—it’s about crafting a meal that satisfies on every level. The right sides don’t just complement the dish; they elevate it, turning a simple dinner into an experience.

From hearty soups like split pea or white bean and cabbage, to the tangy bite of sauerkraut or the surprising sweetness of maple-glazed baked beans, every element on the plate should bring something unique.

Whether it’s the earthy warmth of rye bread, the crisp freshness of an apple slaw, or the unexpected kick of a horseradish cream sauce, these sides aren’t just accompaniments—they’re essential parts of the story your meal tells.

So, as you plan your next corned beef and cabbage feast, think beyond the basics. Explore flavors, textures, and pairings that turn this classic into something truly unforgettable.