Okay, I’m just goona say it. It’s kinda weird but, here goes: I have been craving corned beef & cabbage like crazy. People look forward to Thanksgiving food & Christmas food — but I am all about St. Patty’s Day food. Seriously. I have an unnatural love for for corned beef. With cabbage. & potatoes. & mustard. Mmmmmm
Do you know how hard it is to find corned beef when it isn’t March? Okay, I’ll admit, I don’t look that hard for it. I give the meat aisle a quick once over. Okay, I mean I give a glance at the direction of the meat section. Okay.. . I almost never do any of that, I usually just go get my fix at a pub. But this time was goona be different. I decided to go about combining these flavors a little bit differently. & by differently, I mean in salad form. Okay that’s really different. & it’s not really a salad. There’s not even any lettuce. But I’m still calling it a salad. There’s a dressing, so it totally qualifies 
& of course, it’s so easy, & there’s hardly any real “cooking” going on. Cut up some potatoes, I actually cut mine uneven intentionally because I like for some to be more crispy than others. Toss in some olive oil & throw them in the oven for like twenty minutes. Or toss them in a pan & pan fry them. You know those pre cooked sausage things at the store? Yeah, I totally love those, it’s a childhood thing. Anyway you cut that up & sauté it in a pan, with some cabbage & onions & garlic. You could probably just eat that. Buuuuuuuuut you could mix up some mustards & vinegar to make the dressing that bring it all together, & toss it all with those crispy potatoes.
It’s not quite corned beef & cabbage but ohhhh, will it do the trick.
What You Need:
- About two pounds of red potatoes, quartered (or you know, in pieces)
- One whole pre cooked sausage link, cut in slices or halves of slices – chunks.
- 1 – 2 teaspoons minced garlic
- One onion, diced
- A quarter of a cabbage, about two cups, cut up
- 1/4 cup chopped green onions (optional)
- Olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon stone ground mustard
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon mayo
What You Do:
- Toss the potatoes in a couple tablespoons of olive oil. Lay them out evenly on a tray & roast for about 25 minutes at 375°. Or pan fry them.
- Combine both mustards, mayo, & vinegar in a small bowl. Whisk until thoroughly combined.
- Sauté the sausage pieces with the garlic & onion. When onions are translucent & the sausage picks up some blackening, add the cabbage & sauté until it begins to “wilt.”
- Combine potatoes with cabbage & sausage mixture in a large bowl. Add about six tablespoons of mustard dressing (or less depending on how tangy you like it)
- Garnish with green onions & serve immediately.
