Emily Madden from H-E-B shares a great St. Patrick's Day recipe.
The recipe is as follows:
Paddy O'Neills corned beef (2-3 lbs), cooked according to package directions & sliced or shredded
6 Bolillo rolls
28 oz can petite diced tomatoes
1 small head green cabbage, sliced thin
2 Tbsp butter
salt and pepper to taste
Kerrygold Irish Aged Cheddar, shredded
Fischer & Weiser Fredericksburg Brat Haus Beer Mustard
* In skillet melt butter over med-high heat. When butter is melted add in cabbage and diced tomatoes. Don't drain the tomatoes, you will need to use the liquid to cook the cabbage. Stir to make everything combined and cover. Stir occasionally until desired doneness, 4-10 minutes. Salt and pepper to taste.
* In the meantime cut the rolls open. Fill the bottom of the roll with corned beef (about a fourth to a third of a pound). Sprinkle shredded cheddar over the meat. When cabbage and tomatoes are done, spoon some of the mixture over each sandwich. Lastly drizzle mustard over the top and enjoy!