Got leftover corned beef and cabbage from St. Patrick’s Day? Use the leftovers to make a delicious low carb corned beef and cabbage colcannon!
Do you enjoy the traditional corned beef and cabbage on St. Patrick’s Day?
I like to keep with the tradition of each holiday so I’ll usually make this festive meal. However, I’m pretty much the only one who eats it so there are always a lot of leftovers.
So, what do I do with my holiday leftovers? I make a delicious corned beef and cabbage colcannon using mashed cauliflower instead of potatoes.
Although potatoes are the Irish staple, it’s easy to replace them to make the dish low carb.
To be honest, I like the colcannon dish better than plain corned beef and cabbage. Next year, I might just make this up ahead of time and then throw it in the oven for an easy dinner.
If you celebrate St. Patrick’s Day with others, this is a nice portable dish if you are bringing food to celebrate at at family or friend’s house.
To make this even easier, you can use the fresh or frozen cauliflower pieces which often can be microwaved right inside the bag.
Then, you’d just need to mash it up with some butter, milk, and seasonings.
I used a whole head of fresh cauliflower which is equal to about a pound of the pre-cut pieces.
If you’re using leftovers, you’ll need about a half head of cooked cabbage and one pound of cooked corned beef.
These are just approximate amounts. You can use more or less depending on what you have.
This corned beef and cabbage colcannon dish is so easy to put together. You simply dump it all into a casserole pan, stir to combine, and then spread it out.
If you have a microwaveable dish, you could just heat it up in the microwave, but I prefer using the oven.
Once the dish is warmed, you’ll want to sprinkle something on top to dress it up a bit. I used sliced green onions as they add a nice green touch.
You could top it off with crushed pork rinds or even some cheese if you’d like. Feel free to customize this to your own taste.
I find boiled cabbage a little tough to eat in whole leaves. The chopped up cabbage is something I like much better.
I might just skip eating the corned beef and cabbage meal and go right to this dish.
I’ll admit the cabbage can stink up the house a little just like cauliflower.
Since this dish has both vegetables, I made sure to diffuse some essential oils before my husband returned so he wouldn’t complain of the smell.
Lately, I’m feeling like cauliflower has taken over the food world. There seems to be so many people cutting carbs that it’s replacing potatoes, bread, and even flour.
I bet smart farmers have caught on and are upping their cauliflower crops.
Personally, I like buy organic cauliflower and my local store typically has it at a decent price.
Cabbage is also one of my favorite veggies, but I don’t eat it as much as cauliflower. I need to change that.
This low carb corned beef and cabbage colcannon can be enjoyed year round. No need to only eat this tasty flavor combination on March 17!
If you have some leftovers to deal with after your St. Patrick’s dinner, keep this yummy corned beef and cabbage colcannon recipe in mind.
It’s a great way to change up those leftovers!
Low Carb Corned Beef and Cabbage Colcannon
Corned Beef and Cabbage Colcannon
- 1 head cauliflower
- 1/2 cup butter
- 1 cup low carb milk I used coconut milk in carton
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/2 head cabbage cooked and chopped
- 1 pound leftover corned beef cut into pieces and warmed
- 4 green onions
Cut cauliflower into florets and steam or boil until softened.
Place cauliflower into food processor with butter and pulse until mashed.
Add milk, garlic powder, onion powder, salt, and pepper to cauliflower and puree until smooth.
Transfer to 9x13-inch baking pan. Fold in corned beef and cabbage.
Cover with foil and bake at 325°F about 20 minutes or until heated throughout.
Sprinkle with sliced green onion tops to serve.
3.2g net carbs per serving