4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Buttered cabbage
Ingredients1 lb fresh Savoy cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Green Cabbage and Mushrooms
Ingredients
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable broth
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/2 pound mushrooms (shiitake, if possible)
1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried
1/2 teaspoon paprika
Salt and black pepper to taste
Instructions
1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover.
2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and saut茅 the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
3. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt and pepper
Besides cabbage rolls and boiled cabbage I'm looking for some nice cabbage recipes.?
I too make cabbage/meat casserole as Luv2Cook recommended. My wife is Irish and demands I make her at least 1 meal a week with cabbage.
I wish I could just mail you my collection of cabbage recipes XD I have quite the collection now after 16 years of marriage.
The one she really likes is Oriental Salad
1 lg. head cabbage
1 bunch green onions
1 c. thinly sliced celery
1 c. sunflower seeds
1/2 c. slivered almonds
1 pkg. oriental noodles chicken flavor (Top Ramen, etc.)
1/2 c. vegetable oil
1/2 c. vinegar
1/2 c. sugar
Black pepper, as desired
Chop cabbage as for slaw, add chopped onions, celery, sunflower seeds, almonds and noodles. Noodles are to be broken up uncooked in the salad.
Put oil, vinegar, and sugar in blender. Add chicken flavor season packet and black pepper (optional, as much as you like). Blend well. Pour over salad, toss together. Chill. Best when made 2 to 3 hours ahead of serving.
Besides cabbage rolls and boiled cabbage I'm looking for some nice cabbage recipes.?
Smothered Cabbage Wedges
Ingredients:
1 medium head of cabbage
1/4 cup butter or margarine
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1 cup (4 ounces) shredded mild Cheddar cheese
3 tablespoons chili sauce
Preparation:
Cut cabbage into 8 wedges, removing hard center core; place in a Dutch oven or kettle, cover, and cook for 10 minutes in a small amount of lightly salted boiling water.
Drain well; place cabbage wedges in a 13x9x2-inch baking dish.
Heat butter or margarine in a large skillet over medium low heat.
Saut茅 green pepper and onion until tender.
Add flour and cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt and pepper.
Pour sauce over cabbage.
Bake at 375掳 for 20 minutes.
Combine mayonnaise, shredded cheese, and chili sauce; mix well.
Spoon sauce over cabbage wedges, and bake 5 minutes more, until cheese is melted.
Serves 8
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Kielbasa With Cabbage
Ingredients:
1/2 head of cabbage, coarsely sliced
1 medium potato, diced
1 teaspoon salt
1/2 teaspoons caraway seeds, if desired
1 large onion, halved and thinly sliced
1 1/2 to 2 pounds Polish sausage, cut into 1'; pieces
1 can (14oz) chicken broth (1 1/2 cups)
Preparation:
Combine all ingredients in slow cooker/Crock Pot, mixing well.
Cover and cook on low for 8 to 10 hours, or high for 3 to 4 hours.
Serves 4 to 6.
I saute cabbage, simple but I love it. You can make a cabbage/meat casserole. Brown a pound of hamburger with diced onions. Set aside. Thin slice a small head of cabbage, saute until wilted. Retain the juice and combine with the meat and onion mixture, heat through and season with salt, heavy on the pepper and some garlic powder. Mix well. Place in greased 13 x 9 casserole dish, top with biscuits and bake at 350 degrees for 15 - 20 minutes. You can add a can of cream of mushroom soup but if you have enough liquid from the cabbage don't add the soup.
Well, let's see... there's sour kraut, cole slaw, egg roles, and cabbage soup to name a few. Below is a link to several recipes.
corned beef and cabbage, colcannon
I do just love cole slaw and so easy to make...
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