A fresh twist on an Irish-American classic, these Corned Beef and Cabbage Latkes are simple to make and a crowd-pleasing seasonal appetizer. This is the quick, delicious route but feel free to use scratch-made components if you feel inspired!
Here’s what you need:
2 boxes Trader Joe's frozen latkes, prepared
2 lbs Corned beef, fully cooked
For the quick-pickled cabbage:
3 cups Green cabbage, finely shredded
2 TB Apple cider vinegar
1 tsp Sugar
1 tsp Stone ground mustard
Add cabbage, vinegar, sugar, and mustard to a small sauce pan on medium heat. Simmer and stir until the cabbage becomes a bit translucent and is about half way to being kraut-like, about 5 minutes. Chill before assembling the latkes.
*You can substitute your favorite sauerkraut for the slaw, if you like, just know the end product will be on the salty side.
For the horseradish aioli:
6 TB Mayo
2 TB Horseradish or horseradish cream
1 tsp Stone ground mustard
1 tsp lemon juice
Black pepper to your heart's content
Add all ingredients to a small bowl and stir until well combined. Set aside.
Assemble the Latkes:
Once all components are prepared, corned beef and latkes should still be warm, the cabbage and aioli chilled. Layer them up in a stack with the latke as the base. Latke, aioli, corned beef, and quick-pickled cabbage. Repeat until you have a platter of appetizer-sized bites. Plan on about 2-3 per person. They are hearty and so delicious your guests will be returning for seconds. Enjoy!
For more joyful recipes and entertaining tips, check out thehostnotes.com.