Irish Roasted Cabbage Pizza

This rustic Irish Roasted Cabbage Pizza transforms simple ingredients into a delicious low-carb meal that satisfies pizza cravings without the guilt. The cabbage "steaks" roast to tender perfection with crispy edges, creating the perfect base for savory toppings.

I first created this recipe when looking for creative ways to use leftover St. Patrick's Day ingredients. What started as a kitchen experiment has become one of our favorite weeknight dinners when we want something unique yet familiar.

Ingredients

• Green cabbage: Choose a firm cabbage with tightly packed leaves for the best "pizza" base
• Olive oil: Helps the cabbage edges crisp up perfectly in the oven
• Whole grain mustard: Adds tanginess and depth. Look for a coarse spicy version for authentic Irish flavor
• Corned beef: The star protein. Ask your deli for slightly thicker slices for better texture
• Dubliner cheese: This Irish cheese has a nutty flavor similar to aged cheddar but with sweet undertones
• Scallions: Provides fresh contrast and color. Select bright green stalks with firm white ends
• Salt and pepper: Essential for bringing out the natural sweetness of the roasted cabbage

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 450°F. This high temperature ensures the cabbage gets properly caramelized while remaining tender inside. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Slice the cabbage:

Hold the cabbage firmly by the root end and cut into six thick rounds approximately 3/4 inch thick. The root helps hold the slices together during cooking. Place them on your prepared baking sheet with space between each slice.

Season and roast:

Brush each cabbage round with olive oil on both sides using a pastry brush for even coverage. Season generously with salt and pepper which helps draw out moisture and enhance flavor. Roast for 15-20 minutes until the edges turn golden brown and slightly crispy.

Prepare toppings:

While the cabbage roasts shred the Dubliner cheese using the large holes of a box grater. Cut the corned beef into half inch ribbons across the grain for the best texture. Chop scallions into small pieces using both white and green parts.

Assemble and finish:

Remove the cabbage from the oven and spread one teaspoon of whole grain mustard over each slice as your "sauce." Layer with corned beef ribbons and top generously with shredded cheese. Return to the oven for about 5 minutes until the cheese melts completely.

Garnish and serve:

Sprinkle with fresh chopped scallions immediately after removing from the oven. The residual heat will slightly wilt them while maintaining their color and freshness. Serve while hot.

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The whole grain mustard is truly the secret ingredient here. I discovered its importance when I once substituted regular yellow mustard in a pinch. The difference was remarkable. The coarse texture and complex flavor of whole grain mustard creates the perfect tangy base that complements the sweet roasted cabbage.

Make Ahead Options

These cabbage pizzas can be partially prepared ahead of time for busy weeknights. Slice and roast the cabbage up to two days in advance then refrigerate the rounds in an airtight container. When ready to serve simply top with mustard corned beef and cheese then bake until hot and melty. This makes weeknight dinner prep incredibly quick.

Ingredient Substitutions

While traditional ingredients create authentic Irish flavor this recipe welcomes creative adaptations. Pastrami works wonderfully in place of corned beef offering a similar texture with a peppery flavor profile. Sharp cheddar or even Swiss cheese can substitute for Dubliner cheese. For a vegetarian version swap the corned beef for sautéed mushrooms which provide meaty texture and umami flavor.

Serving Suggestions

These cabbage pizzas make a complete meal on their own but pair beautifully with complementary sides. A simple green salad dressed with lemon and olive oil balances the richness. For a heartier option serve alongside cauliflower mash with plenty of butter and chives. For special occasions offer a pint of Irish stout or black and tan to complete the theme.

The Irish Connection

This recipe playfully combines traditional Irish ingredients in a modern presentation. Cabbage has been a staple in Irish cooking for centuries valued for its affordability and versatility. Corned beef gained popularity among Irish immigrants in America when traditional bacon was unavailable. Dubliner cheese named after Ireland's capital city represents the country's excellent dairy tradition. Together these ingredients celebrate Irish culinary heritage in a fresh approachable way.

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Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, if you can't find Dubliner cheese, you can substitute it with any Irish cheese or even sharp cheddar.

→ What can I use instead of corned beef?

Pastrami makes a great substitute for corned beef. You can also use any deli meat that complements the Irish flavor profile.

→ How do I ensure the cabbage slices cook evenly?

Slice the cabbage rounds evenly, about 3/4 inch thick, and lay them flat on a parchment-lined baking sheet for even roasting.

→ Can I prepare this dish ahead of time?

The roasted cabbage can be prepared in advance, but it's best to add the toppings and reheat just before serving for optimal flavor.

→ Is this dish suitable for a keto diet?

Yes, this dish is keto-friendly with low-carb ingredients like cabbage, mustard, corned beef, and cheese.

→ Can I make this vegetarian?

Absolutely! Replace the corned beef with roasted vegetables or mushrooms to make it vegetarian.