Here is a great way to use up your St. Patrick’s Day leftovers. Serve your leftover corned beef and cabbage as an appetizer! The only thing better than this classic pairing is the dollop of mustard sauce to go over the top. Tangy and bright, this mustard sauce will knock your socks off and is so easy to make – just two ingredients (plus salt and pepper).
Corned Beef and Cabbage Crackers (Serves 4):
12 0z cooked corned beef, chopped
1/2 c cooked cabbage, chopped
12 crackers
Mustard Sauce:
1/4 c fat free greek yogurt (or sour cream if you prefer)
2 1/2 tbsp whole grain mustard
dash of Salt
dash of Pepper
Mix mustard sauce in small bowl. Divide corned beef and cabbage evenly between the 12 crackers. Top each cracker with a teaspoon of mustard sauce. Serve at room temperature. Enjoy!
{ 2 trackbacks }
{ 2 comments… read them below or add one }
These look yummy… VERY similar to something I made us for dinner last night: Corned Beef & Cabbage Turnovers! They were actually more of an appetizer thing but we had them for dinner with wine & Irish soda bread too
This looks brilliant! You had me at mustard sauce. Can’t wait to try it.