- 10 Minutes
- 43 Minutes
It’s your lucky day! Shareable, snackable and a snap to put together, these corned beef and cabbage cups combine all your favorite St. Patty’s Day flavors. Prepared corned beef and refrigerated pie crusts are clever shortcuts, so this recipe only requires 10 minutes of prep before baking!
- Preheat the oven to 375°F and grease a 12-cup muffin tin with non-stick cooking spray. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender, about 5 minutes. Stir in the cabbage and cook, stirring occasionally until tender and lightly browned, about 5-8 minutes. Add the corned beef and season with the salt and pepper. Set it aside and let it cool to room temperature.
- Cut out three, 4-inch circles from each pie crust (making a total of 12 circles). Firmly press each circle in the bottom and up the sides of the muffin tin. Fill each muffin tin evenly with the cabbage mixture and top with the Swiss cheese.
- Bake until golden brown, about 25-30 minutes. Top with the parsley and serve warm.
Recipe Tip: Substitute 3 cups of drained sauerkraut for the cabbage for a salty and sour twist!