Best Corned Beef Sliders With Beer-Braised Cabbage
These aren’t just sliders; they are a masterpiece of tender corned beef, nutty Swiss, and tangy stout-braised cabbage tucked inside toasty potato rolls. Finished with a golden, garlic-caraway butter glaze, these sliders are guaranteed to be the star of your next party or game day spread.
- Total Time45 minutes
- Yield12 sliders 1x
Ingredients
Units
Scale
Beer-Braised Cabbage
- 2 tbsp salted butter (for braising)
- 1 small head green cabbage (thinly sliced (~6 cups))
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 pinch crushed red pepper flakes
- 1 tsp caraway seeds (lightly crushed)
- 1/2 cup stout beer (like Guinness)
- 2 tsp balsamic vinegar
The Sliders
- 1 pack potato dinner rolls (12-pack (~15 oz))
- 3 tbsp spicy brown mustard
- 8 oz sliced corned beef
- 8 oz sliced Swiss cheese
Garlic-Caraway Butter Glaze
- 2 tbsp salted butter (melted)
- 1/2 tsp garlic powder
- 1/2 tsp caraway seeds (lightly crushed)
Instructions
- Get the Oven Hot: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Char and Braise the Cabbage: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced cabbage in a flat layer and do not touch it for 5 full minutes to let it char. Stir and cook 6 to 8 minutes until tender. Add the salt, pepper, red pepper flakes, and 1 teaspoon of caraway seeds. Cook 30 seconds. Pour in the stout beer and cook until nearly evaporated (2 to 3 minutes). Remove from heat and stir in balsamic vinegar.
- Toast the Rolls: Using a long serrated knife, split the rolls in half horizontally, keeping them connected. Place the top and bottom halves cut-side up on the baking sheet and toast in the oven for about 5 minutes until lightly golden.
- Stack the Layers: Spread the spicy brown mustard across the toasted roll tops. On the bottoms, layer the corned beef evenly, then blanket with Swiss cheese. Pile the braised cabbage over the cheese. Press the mustard-topped rolls down gently over everything.
- The Garlic-Caraway Butter Brush: Melt the remaining 2 tablespoons of butter and stir in the garlic powder and remaining 1/2 teaspoon of crushed caraway seeds. Brush this mixture generously across the roll tops.
- Bake Covered, Then Uncovered: Cover the entire sheet tightly with foil and bake for 10 minutes to melt the cheese. Remove the foil and bake for 5 more minutes until the tops are golden, crispy, and glistening. Cut into individual sliders and serve immediately.
Notes
Do not stir the cabbage immediately; letting it char undisturbed for 5 minutes builds deep, caramelized flavor. Toasting the cut rolls before assembling prevents them from getting soggy under the cabbage and meat. Brush the garlic butter on right before baking, not earlier, so it crisps on the surface instead of soaking in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Cuisine: American, Irish-American
Nutrition
- Calories: 280
- Sodium: 620
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 16
