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This recipe packs in all the goodness of corned beef and cabbage in one bun. You’re going to love this twist on the classic St. John’s dish.

1 vote


  • 1 pkg Ben’s® Original White Hot Dog Buns (8)

    1 tbsp (15 mL) canola oil

    1 bag (12 oz/340 g) shredded coleslaw mix (green cabbage and carrot)

    1 clove garlic, minced

    1/4 tsp (1 mL) each celery seed, salt and pepper

    1/4 cup (60 mL) grainy mustard

    2 tbsp (30 mL) apple cider vinegar

    2 tsp (10 mL) honey

    8 beef hot dogs

    8 oz (250 g) shaved corned beef


In skillet, heat oil over medium heat; cook cabbage, garlic, celery seed, salt and pepper, stirring, for 6 to 8 minutes or until cabbage is tender. Add 1 tsp (5 mL) of the mustard, apple cider vinegar and honey; cook for 1 minute.

Meanwhile, cook hot dogs according to package directions; assemble hot dogs in buns with cabbage, corned beef and remaining mustard.

Tip: If desired, add mayonnaise and serve with pickles.

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