Corned Beef and Cabbage Sliders are a fun twist on the classic St. Patrick’s Day dish, packing tender corned beef, soft cabbage, and tangy mustard all into small, easy-to-hold buns. The salty, flavorful meat pairs perfectly with the mild, slightly crunchy cabbage, making each bite a little celebration of comfort and taste.
I love making these sliders because they’re so simple to prepare but always impress guests. Using slider buns keeps the portions just right for snacking without feeling too heavy, and I like adding a bit of tangy mustard or a smear of horseradish sauce for an extra kick. Whenever I serve these, they disappear fast—everyone loves the mix of hearty and fresh flavors.
These sliders are perfect for gatherings, game days, or any time you want a casual yet satisfying meal. I often serve them with some crispy potato chips or a little side of pickles to round out the plate. It’s a great way to enjoy traditional corned beef and cabbage any time of year—especially when you want something easy, tasty, and a little unexpected.
Key Ingredients & Substitutions
Corned Beef: This is the star of the sliders. Choose thinly sliced or chopped corned beef for easy bites. If you want a leaner option, try pastrami or smoked turkey for a different twist.
Cabbage: Shredded cabbage adds crunch and freshness. You can use green or red cabbage, or even coleslaw mix for a quicker prep. Lightly sauté for softness or leave raw for texture—both work well.
Mustard & Mayo Dressing: This combo keeps the sliders moist with a little tang. Dijon mustard offers a sharper taste, while yellow mustard is milder. You can swap mayo with Greek yogurt for a lighter dressing.
Swiss Cheese: Melts nicely and complements corned beef. If you prefer, try provolone, mozzarella, or skip the cheese altogether for a dairy-free option.
Slider Buns: Soft, small buns are perfect for handheld sliders. If you can’t find slider buns, small dinner rolls or mini sandwich buns can be used instead.
How Do You Get the Perfect Cabbage Texture for These Sliders?
The cabbage texture can change the whole slider experience. Here’s how to handle it:
- Raw and Crunchy: Mix shredded cabbage and sliced onion with salt and pepper, then add directly. This gives a fresh, crisp bite.
- Soft and Tender: Lightly sauté cabbage and onion in butter over medium heat for about 3-5 minutes. Cook until just softened but still bright in color.
I like the slightly softened version because it balances the crispness of the buns and the saltiness of the beef, but raw works if you prefer more crunch and freshness.
Equipment You’ll Need
- Baking sheet – I use it to toast the buns and assemble the sliders for even browning.
- Skillet or sauté pan – great for lightly cooking the cabbage and onion, adding flavor and softness.
- Small mixing bowl – perfect for stirring together the mayo and mustard dressing.
- Sharp knife and cutting board – essential for slicing the corned beef, cheese, and buns.
Flavor Variations & Add-Ins
- Swap corned beef for sliced pastrami or smoked turkey to change the flavor profile.
- Use Swiss cheese or provolone, or skip cheese for a dairy-free version.
- Add a sliced pickle or a spoonful of sauerkraut for extra tang and crunch.
- Mix in some Dijon mustard or horseradish in the mayo for a spicy kick.
Corned Beef and Cabbage Sliders
Ingredients You’ll Need:
For the Sliders:
- 12 slider buns, split
- 1 lb corned beef, thinly sliced or chopped
- 2 cups shredded cabbage
- 1/4 cup thinly sliced red onion
- 1/4 cup mayonnaise
- 2 tbsp yellow mustard or Dijon mustard
- 6 slices Swiss cheese (optional), halved to fit slider buns
- 2 tbsp butter, melted
- Salt and pepper to taste
- Optional: pickles or sauerkraut for extra tang
Time Needed:
This recipe takes about 15 minutes of prep and 10-15 minutes of cooking time. You’ll be toasting buns, preparing the cabbage mix, assembling the sliders, and warming them in the oven. In just under half an hour, your sliders will be ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cabbage and Onion:
In a bowl, mix shredded cabbage and thinly sliced red onion with a pinch of salt and pepper. If you prefer a softer texture, lightly sauté them in a skillet with a bit of melted butter until just softened, about 3-5 minutes. Otherwise, leave them raw for a fresh crunch.
2. Make the Dressing:
In a small bowl, combine mayonnaise and mustard (yellow or Dijon) until smooth. This creamy dressing adds tang and moisture to your sliders.
3. Toast the Slider Buns:
Brush the inside of each slider bun with melted butter. Arrange the buns cut side up on a baking sheet and bake in your preheated oven at 350°F (175°C) for about 5 minutes or until lightly golden and toasted.
4. Assemble the Sliders:
Spread a thin layer of the mayo-mustard dressing onto the bottom halves of the toasted buns. Layer a portion of corned beef on each. Add a small slice (or half slice) of Swiss cheese if you like—it melts beautifully when warmed. Then pile on the cabbage and onion mixture. Finally, cover with the top halves of the buns.
5. Warm and Serve:
If you want the cheese to melt and flavors to blend warmly, place the assembled sliders back on the baking sheet and bake for an additional 5-7 minutes. Serve your sliders warm, accompanied by pickles or sauerkraut if you like an extra tangy kick.
Can I Use Frozen Corned Beef for These Sliders?
Yes, but make sure to fully thaw it in the refrigerator overnight before slicing or chopping. This helps maintain the best texture and flavor in your sliders.
Can I Make These Sliders Ahead of Time?
Absolutely! You can prep the cabbage mixture and assemble the sliders a few hours ahead. Keep them covered in the fridge and bake just before serving to keep buns fresh and cheese melty.
How Should I Store Leftovers?
Store any leftover sliders in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to warm through without making the buns soggy.
Can I Substitute the Slider Buns?
Definitely! Small dinner rolls, mini sandwich buns, or even soft pretzel buns work well as alternatives if slider buns aren’t available.