By Barbara Beltrami

I’ve never kissed the Blarney Stone. I’ve never encountered a leprechaun (that I know of), but I have been known to raise a pint and mispronounce “Slainte!” And I do have some Irish blood in me, which must be the reason I adore corned beef and cabbage. In fact, at this time of year I buy a couple of corned beefs and freeze them so that I can use them throughout the year. While I am usually a traditionalist, every once in a while I go on a kick to reinvent and jazz up the ordinary and same old, same old, delicious as they might be.

And so it is this St. Patrick’s Day that I’ve come up with three variations on the corned beef and cabbage theme … a stew, a casserole and cabbage rolls. You can make them from scratch with fresh ingredients or from leftovers, but either way I think you’ll enjoy their welcome flavors and unique forms.

Corned Beef and Cabbage Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS:

¼ cup vegetable oil

1 large onion, chopped

3 celery ribs, cleaned and chopped

4 carrots, peeled and diced

One 14-oz can diced tomatoes, with juice

3 cups beef broth

4 cups shredded cabbage

1 pound potatoes, peeled and diced

½ pound cooked corned beef, diced

1 bay leaf

Salt and freshly ground pepper, to taste

DIRECTIONS: In a large pot, heat the oil, add the onion, celery and carrots and cook, stirring frequently, over medium heat about 5 to 7 minutes, until onion is slightly opaque. Add the tomatoes, broth, cabbage, potatoes and 3 to 4 cups water; bring to a boil, then cook, uncovered, over medium heat until everything is tender. Add corned beef, bay leaf salt and pepper; then cook 5 more minutes. Remove and discard bay leaf. Serve hot with pumpernickel or rye bread and a light red wine, sauvignon blanc wine or beer.

Corned Beef and Cabbage Casserole

YIELD: Makes 8 servings

INGREDIENTS:

2 tablespoons vegetable oil

6 cups peeled cooked and sliced potatoes

4 cups cooked shredded cabbage

1 medium onion, diced and browned

½ pound corned beef, julienned

1½ cups shredded Swiss or Jarlsberg cheese

Salt and freshly ground pepper, to taste

8 eggs

1½ cups milk

¾ teaspoon dry mustard

½ teaspoon cayenne pepper

DIRECTIONS: Preheat oven to 350 F. Coat inside of a 9- by 13-inch baking dish with oil. Line bottom of pan with half the potatoes, then half the cabbage, half the onions, half the corned beef and half the cheese. Season with salt and pepper. Repeat layers with remaining halves of ingredients, but start with cabbage and end with potatoes. Season again. In a medium bowl, combine the eggs, milk, mustard, salt and pepper and cayenne pepper. Beat until foamy. Pour mixture over layered ingredients in baking dish. Bake until knife inserted in center comes out clean, mixture is set and top is golden and bubbly, about one hour. Remove from oven, let sit for 15 minutes, then serve with a tomato salad and crusty rolls with butter.

Corned Beef Hash Cabbage Rolls

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 large head cabbage, core removed

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cups finely diced cooked corned beef

3 cups finely diced cooked potatoes

1 large egg, beaten

3 cups beef broth

One 14-oz can petite diced tomatoes

Salt and pepper, to taste

DIRECTIONS: Preheat oven to 350 F. Carefully separate leaves from cabbage and in a large pot, steam until slightly wilted. Meanwhile in a small skillet, heat oil, add onion and sauté until golden. In a large bowl, combine the corned beef, potatoes, sautéed onion and egg. Lay a wilted cabbage leaf, inside facing up so it looks like a little dish, on a board or plate. Roll about 1½ to 2 teaspoons of corned beef mixture into a ball and lay in center of cabbage leaf. Tuck in ends and roll up. Place, seam side down, in a 9- by 13-inch nonreactive baking dish.

Repeat procedure with remaining cabbage leaves and mixture. Tuck any extra small cabbage leaves around cabbage rolls. Pour beef broth into baking dish; evenly distribute tomatoes and their juice over tops of cabbage rolls. Sprinkle with salt and pepper. Cover and cook 35 to 45 minutes until juice is bubbling and cabbage is tender. Place on a platter and spoon cooking liquid over and around cabbage rolls. Serve hot or warm with mustard, pickles, sharp cheese and bread.