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.
Yum! I love me some corn beef and cabbage and of course, Guinness! I used to only eat corn beef on St. Patrick's Day when my mom made it, but now living in Massachusetts, its very common to find on menus! Great idea to turn it into a party food, and I usually lick the plate even when people are watching!ReplyDelete
Thanks Katie! I had so much fun making these. Most places in my neck of the woods only serve it on St. Paddy's Day. You are lucky to live in an area were it is easily found in restaurants!Delete
My family would really like these. Me too!ReplyDelete
Thank you Anita! I don't think you could go wrong making these for your family. My bunch devoured them!Delete
Wonton cups make the best "delivery system" for yummy ingredients. Saw you at Marvelous monday Linky. Hope to see you at #theWeekendSocial Linky Thursdays 9:00 PM EST. theKitchenChopper.com Pinned!ReplyDelete
I agree, wonton cups are a great alternative to bread with a meal, not too filling or heavy! Thank you for the pin and for a taking a peek here!Delete
Well I'm glad you did share as they look incredibly delicious. All the best food to eat is messy right?!ReplyDelete
Thanks for sharing at Marvelous Monday on Smart Party Planning :-)
These were one of our readers favourite links at this weeks Marvelous Monday linky party. They will be featured next week!ReplyDelete
Thanks again for linking up :-)
That is so exciting! Thank you Catherine and thank you for hosting!Delete
Wonton cups are so great for stuffing. Thanks for sharing your recipe. Guiness and all! Please come back and share again at #theweekendsocial. Love having you! Pinned. theKitchenChopper.comReplyDelete