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This country-style Cabbage Base Pizza turns basic components into a mouthwatering low-carb dish that hits your pizza spot without any regrets. The cabbage slices cook until they're perfectly tender with crunchy sides, making an ideal foundation for flavorful toppings.
I came up with this dish while trying to use up St. Patrick's Day leftovers. What began as a random kitchen test has turned into one of our go-to dinners when we want something different but still familiar.
Essentials Ingredients
- Green cabbage: Go for one that feels heavy with close-fitting leaves for your best pizza base
- Olive oil: Makes the cabbage edges get nice and crispy when baked
- Whole grain mustard: Gives a zingy kick. Try to find a chunky spicy type for real Irish taste
- Corned beef: The main protein. Get slightly thicker cuts from your deli counter for better bite
- Dubliner cheese: This Irish option has a nutty taste like aged cheddar but with some sweetness thrown in
- Scallions: Adds freshness and pop of color. Look for bright stalks with firm bottoms
- Salt and pepper: Brings out the natural sweetness in your roasted cabbage
Step-by-Step Instructions
- Get your oven ready:
- Turn up your oven to 450°F. This hot temp makes sure the cabbage gets nicely browned while staying juicy inside. Cover a baking tray with parchment so nothing sticks and cleanup's a breeze.
- Cut your cabbage:
- Grab the cabbage by its core and slice it into six thick pieces about 3/4 inch each. The core helps everything stay together while cooking. Put them on your tray with gaps between each piece.
- Add flavor and cook:
- Coat all sides of each cabbage piece with olive oil using a brush to get it even. Sprinkle plenty of salt and pepper which pulls out water and boosts taste. Cook for 15-20 minutes till the edges go golden and crispy.
- Fix your toppings:
- While that's happening, grate the Dubliner cheese on the big side of your grater. Cut your corned beef into half-inch strips against the grain for better texture. Chop up your scallions small, using the whole thing.
- Put it all together:
- Take out the cabbage and spread a teaspoon of whole grain mustard on each slice as your base. Layer on your corned beef strips and pile on the grated cheese. Put it back in the oven about 5 minutes until the cheese gets all melty.
- Finish and eat:
- Scatter fresh scallions on top right after taking it out. The heat will soften them a bit while keeping their bright color. Eat it while it's hot.
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The whole grain mustard really makes this dish special. I found this out when I ran out once and used regular yellow mustard instead. Wow, what a difference! The chunky texture and rich flavor of whole grain mustard creates that perfect tangy base that goes so well with the sweet roasted cabbage.
Make Ahead Options
You can prep these cabbage pizzas partly in advance for busy nights. Cut and roast the cabbage up to two days early and keep the rounds in a sealed container in your fridge. When you're ready to eat, just add the mustard, meat and cheese then heat until hot and melty. This cuts down dinner prep time so much.
Ingredient Substitutions
Though the original ingredients give you that true Irish taste, feel free to switch things up. Pastrami works great instead of corned beef, giving you similar texture with a peppery kick. Strong cheddar or Swiss can stand in for Dubliner cheese. If you don't eat meat, try cooked mushrooms instead of corned beef - they'll give you that meaty feeling and rich flavor.
Serving Suggestions
These cabbage pizzas work fine by themselves but go really well with certain sides. Try a basic green salad with lemon juice and olive oil to cut through the richness. For something more filling, add some buttery cauliflower mash with fresh chives. When you want to make it extra special, serve with an Irish stout or black and tan to match the theme.
The Irish Connection
This dish brings together classic Irish ingredients in a fun new way. Cabbage has been important in Irish cooking for hundreds of years because it's cheap and works in lots of dishes. Corned beef became popular with Irish folks who moved to America when they couldn't get their usual bacon. Dubliner cheese, named after Ireland's main city, shows off the country's great dairy products. Together they celebrate Irish food history in a fresh, easy way.
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Frequently Asked Questions
- → Can I pick a different cheese?
Sure! If you don’t have Dubliner cheese, try an Irish variety or go for sharp cheddar as a substitute.
- → What’s a good replacement for corned beef?
Pastrami works really well instead of corned beef. Any deli meat that adds a nice Irish taste would do.
- → How can I get evenly roasted cabbage?
Slice your cabbage rounds evenly, about 3/4 of an inch thick, and spread them out flat on baking paper for even cooking.
- → Is this something I can prep ahead?
You can roast the cabbage slices earlier, but save the toppings and reheating for right before serving for the freshest taste.
- → Is this okay for a keto diet?
Definitely! With low-carb veggies, cheese, and corned beef, this dish fits well into a keto plan.
- → Can this become vegetarian-friendly?
Of course! You can swap the corned beef for veggies or mushrooms for a tasty vegetarian version.