I always have a ton of corned beef leftover from my St. Patrick's Day meal.  I love corned beef sandwiches so that's okay by me, but I thought that corned beef sandwich idea could take a little leap into appetizer territory so:

4 Slices of Rye Bread, Toasted on One Side
1/2 Pound of Corned Beef, Sliced Thin
4 Slices of Swiss Cheese, Sliced into Quarters Lengthwise
1/2 C. of Sweet & Sour Beet Cabbage* (Recipe Below)
Mustard(s) of Your Choice
16 Sprigs of Chive


Toast your rye bread on one side then slice in quarters lengthwise.
Spread the un-toasted side with a bit of the mustard.
Layer on a nice amount of sliced corned beef.
Top the beef with a slice of the Swiss cheese.
Place under your broiler until the cheese is melted.
Plate up then add a small spoonful of the Sweet & Sour Beet Cabbage.
Garnish with a sprig of chive and serve.

 Pair these up with my POTATO LEEK SOUP made with the corned beef stock for a yummy appetizer or meal combo!

1 Head of Cabbage, Shredded
1 Red Onion, Julienned
1/2 Can Pickled Beets, Juice Drained, Beets Julienned
1/2 C. Sugar
Juice from Pickled Beets + Water to Equal 1 Cup
1/2 C. Rice Wine Vinegar
1/4 C. Red Wine Vinegar
Olive Oil


Saute Pan
Wooden Spoon
Measuring Cups

Add 2 tablespoons of olive oil to a large saute pan/skillet.
Saute the onions for a few minutes on high.
Add the shredded cabbage, salt generously.
Add the beet juice/water. sugar and vinegar and bring to a boil.
Reduce heat, cover and cook until the cabbage is tender.
Season to taste.

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