Photo of Corned Beef and Cabbage Bombs by WW

Corned Beef and Cabbage Bombs

Points® value
Total Time
40 min
25 min
15 min
Here’s a fun use for your leftovers from St. Patrick’s Day, as well as a great way to stretch a small amount of corned beef and cabbage to serve four people. The warm two-ingredient-dough rolls are filled with chopped corned beef brisket, chopped cooked cabbage, brown mustard, and Swiss cheese. The bombs make for a supremely comforting entrée that the whole family will love. If you’re a big fan of mustard, serve more on the side for dipping.


Cooking spray

4 spray(s)

Self-rising flour

1 cup(s)

Plain fat free Greek yogurt

1 cup(s)

Cooked cabbage (all varieties)

1 cup(s), shredded

Low-fat Swiss cheese

2 oz, shredded or finely chopped

Cooked corned beef

4 oz, finely chopped


4 tsp(s), spicy brown variety


  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  2. In a medium bowl, stir the flour and yogurt together with a wooden spoon until just combined. Knead the dough in the bowl with your hands until smooth, about 2 minutes. Place a large piece of wax paper or parchment paper on a work surface and lightly sprinkle with flour. Place the dough on the paper; divide the dough into 8 equal pieces, rolling each into a ball. Using a rolling pin, roll each dough ball into a 5-inch circle.
  3. Divide the cabbage, cheese, and brisket evenly over the dough circles; top each with ½ tsp mustard. Pull the edges of the dough up and over the filling and pinch the edges to seal. (If the dough tears, pinch it back together.) Arrange the filled dough balls, seam side down, on the prepared sheet pan. Coat the tops of the dough balls with cooking spray. Bake until lightly browned, about 15 minutes.
  4. Serving size: 1 bomb