Corned Beef & Cabbage Cheese Quesadillas

Name: Corned Beef & Cabbage Cheese Quesadillas
Prep time: 15 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tbsp. neutral oil; 1 small yellow onion, coarsely chopped; 6 cloves garlic, coarsely chopped; 2 tsp. kosher salt, divided; 4 c. thinly shredded green cabbage; 1 lb. store-bought or homemade corned beef, cut 1/4" thick; 4 tsp. unsalted butter, divided; 4 (10") flour tortillas; 8 oz. shredded Swiss cheese; 1/4 c. finely chopped sauerkraut, drained; 1/4 c. mayonnaise; 1/4 c. sour cream; 2 tbsp. chopped fresh parsley; 2 tbsp. stone-ground or Dijon mustard; 1/2 tsp. kosher salt; 1/2 tsp. Worcestershire sauce

By Francesca ZaniPublished: Jan 27, 2023

Approved by the Delish Test Kitchen

5

2 Ratings

photographer kate jordan food stylist taylor ann spencer

PHOTO: KATE JORDAN; FOOD STYLING: TAYLOR ANN SPENCER

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

1 hr

Cal/Serv:

879

Jump to recipe

Cabbage is getting transformed in ways you wouldn’t be able to believe. It’s become illustrious for its multipurpose culinary usage. The spotlight is no longer on stuffed cabbage rolls or coleslaw; instead, it’s all about how to make it innovative and cool. These corned beef and cabbage quesadillas feature Swiss cheese, beef, and cabbage wrapped up in flour tortillas. Sauerkraut and stone-ground mustard are also taking center stage in a creamy dipping sauce to serve alongside the quesadillas. Taste buds, get ready!

Tips to make the quesadillas:
- You can use 2 (10") tortillas to create a round quesadilla instead of the half-moon shape.
- Ask your butcher to slice the corned beef about 1/4" thick so you have meaty chunks in the quesadilla. If you prefer to make your own corned beef, we got you.
- Squeeze any excess liquid from the sauerkraut before adding to the dip.

Storage:
Wrap the quesadillas in foil or place them in a zip-top bag. Store for up to 2 days in the refrigerator and reheat in the oven or toaster.

Did you make this? Let us know in the comments below!

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Ingredients

Quesadillas

3 Tbsp.
neutral oil
1
small yellow onion, coarsely chopped
6
cloves garlic, coarsely chopped
2 tsp.
kosher salt, divided
4 cups
thinly shredded green cabbage
1 lb.
store-bought or homemade corned beef, cut 1/4" thick
4 tsp.
unsalted butter, divided
4
(10") flour tortillas
8 oz.
shredded Swiss cheese

Dipping Sauce

1/4 cup
finely chopped sauerkraut, drained
1/4 cup
mayonnaise
1/4 cup
sour cream
2 Tbsp.
chopped fresh parsley
2 Tbsp.
stone-ground or Dijon mustard
1/2 tsp.
kosher salt
1/2 tsp.
Worcestershire sauce

Directions

Quesadillas
1. Step 1In a large saucepan over medium-high heat, heat oil. Cook onion and garlic, stirring occasionally, until softened, about 10 minutes; season with 1 teaspoon salt. Reduce heat to medium. Add cabbage and cook, stirring occasionally, until wilted and caramelized, 5 to 6 minutes; season with remaining 1 teaspoon salt. Remove from heat and fold in corned beef.
2. Step 2In a medium nonstick skillet over medium heat, melt 1 teaspoon butter. Place 1 tortilla in skillet, arrange some cheese on one side of tortilla, then top with one-quarter of cabbage mixture. Sprinkle cabbage mixture with a little more cheese. Fold other side of tortilla over to create a half-moon. Cook until tortilla is toasted, 1 to 2 minutes per side. Repeat with remaining butter, tortillas, cabbage mixture, and cheese.
Dipping Sauce
1. Step 1In a small bowl, combine sauerkraut, mayonnaise, sour cream, parsley, mustard, salt, and Worcestershire.
2. Step 2Transfer quesadillas to a cutting board. Cut into half or thirds. Serve with sauce alongside.