Corned Beef & Cabbage Po-Boy with Green Remoulade
Dressed, messy and delicious, this po-boy brings a taste of New Orleans’ Irish Channel neighborhood. It’s piled high with tender corned beef, topped with braised cabbage and a rich ‘n creamy Green Remoulade Sauce that’s easy to make with the good stuff – Blue Plate Mayo!
Prep Time:
45 mins.
Cook Time:
40 mins.
Yield:
4 sandwiches
Ingredients
Braised Cabbage
- 4 tablespoons unsalted butter
- 1 Vidalia or other sweet onion, thinly sliced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups thinly sliced green cabbage
- ½ cup chicken stock
- ½ cup white wine
- 3 tablespoons Blue Plate® Mayonnaise
- 2 teaspoons Creole mustard
Green Sauce
- 1 cup Blue Plate® Mayonnaise
- 3 tablespoons parsley, finely chopped
- 3 tablespoons chives, finely chopped
- 3 tablespoons finely chopped green onions, tops only
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped celery
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped capers
- 1 teaspoon lemon zest
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
Po-Boys
- 2 pounds corned beef, home-cooked or deli, thinly sliced
- 8 slices Swiss cheese
- 4 (6-inch) sections New Orleans Style po-boy bread, sliced in half lengthwise
- French fries or chips, for serving
Directions
- Make the braised cabbage: Heat a large Dutch oven over medium heat and add butter. When melted and bubbly, add the onion, salt and pepper and cook until translucent, about 5 minutes. Add the cabbage and continue to cook, covered, over medium heat until tender and wilted, about 10 to 15 minutes, stirring occasionally. Add the chicken stock and wine and simmer, covered, stirring occasionally until the cabbage is tender, 20 minutes longer. Whisk together the mayonnaise and mustard in a small bowl and toss with the cabbage. Set aside until ready to serve. (The cabbage can be made several days ahead and stored in a resealable container in the refrigerator. Heat in a small saucepan when ready to serve. Yields about 2 quarts.)
- Make the Green Remoulade Sauce: Combine mayonnaise, parsley, chives, green onions and lemon juice in a food processor and blend until smooth. Add celery, mustard, capers, zest, garlic, and salt and pepper and pulse until smooth. Cover and refrigerate until ready to use. (Can be made 3 to 4 days ahead, covered and refrigerated until use.)
- Assemble the sandwiches: Pile the corned beef on each of the bottom halves of bread. Top each with 2 slices of the cheese and place in the broiler until the cheese is melted. Add ½ cup of warm braised cabbage. Spread a heaping tablespoon (or more) of the Green Remoulade Sauce on the top halves of the bread and assemble the sandwich. Serve with French fries or chips.
