Cabbage and corn beef stuffed wontons with a spicy sauce, and an excuse to pop open a cold can of Guinness while savoring the decidely delicious messiness of these stuffed cups.
I have to be honest. I almost didn't share this recipe and not because these aren't oh so tasty. I have been making this cabbage and corn beef for years for my family. We usually just eat it with cornbread or with some form of potatoes.
As I sat eating these, I was constantly wiping my face, licking my fingers and scooping the filling from the plate with the pieces of wonton cup that had broken off from the edges. Is this just me, am I that hungry that I'm going at these things like a wild animal? I glanced over at my husband, he was finger licking and scooping too. I start thinking to myself, these are so messy. Should I share something so good, but so sloppy to eat? After some serious thought, the answer, YES. Why wouldn't I?
Oh! let's talk about this spicy sauce, it just ties everything together. Tangy brown mustard, spicy siracha, sweet pickle relish; this sauce is has it all, and comes together in just minutes. I highly recommend washing all this down with a cold can of Guinness. I wouldn't want you to get sticky fingerprints all over your glasses, wink wink.
I was featured at:
Corn Beef and Cabbage Wonton Cups
Makes 18 large cups or 72 mini cups
Corn Beef and Cabbage:
1 – 12 Ounce Can Corn Beef- Chopped into small pieces
1 Large Head of Cabbage – Cut into fairly small chunks
1 Large Onion – Cut into strips
6 Baby Carrots - Grated
2 Tablespoons Olive Oil
1 Tablespoon Sugar
1 Teaspoon Black Pepper
Heat olive oil in large stock pot over medium low heat. Add onions, cook for five minutes. Add cabbage, grated carrots, sugar and black pepper. Cover and let cook about 15-20 minutes. You want the cabbage to be wilted, but still have a bite to it. At this point, add chopped corn beef and heat through. Drain with slotted spoon as filling cups. You will have excess moisture in the bottom from the onions and cabbage.
18 Wonton Wrappers
Preheat oven to 350 degrees.
Lightly spray muffin pans with cooking spray. Gather wonton cup by each corner and bring together in the middle, place bottom of wonton into muffin cup, lightly press sides to shape into cup. Bake for about 10 minutes, until light golden brown. Let cool for about 10 minutes, remove from pan.
½ Cup Mayonnaise
1 Teaspoon Spicy Brown Mustard
1 Tablespoon Ketchup
1 Tablespoon Sweet Pickle Relish
2 Teaspoons Siracha Sauce
¼ Teaspoon Paprika
Sprinkle of Black Pepper
Mix all together. Refrigerate until ready to use. You may need to double if making a large amount or if you like lotsa sauce.
*I don't recommend letting these sit too long with the filling, the bottom of the cups will become mushy. If not eating right away, you can make each component and put together right before serving.
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.