Fried Cabbage And Corned Beef Recipes

CORNED BEEF AND CABBAGE I

Corned Beef and Cabbage I image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4

Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

FRIED CABBAGE AND CORNED BEEF

Fried Cabbage and Corned Beef image

While this corned beef dish won't win a beauty contest, it will hold a special place in your heart. It has all the traditional flavors of corned beef and cabbage without all the time or effort. Canned corned beef does have a different flavor and this is a great way to serve it. The cabbage is fried in butter and the canned corned...

Provided by Janette Suber

Categories Other Main Dishes

Time 1h30m

Number Of Ingredients 7

Ingredients

2 can(s) canned corned beef (preferably Libby), 12 oz each
2 - 4 heads of cabbage (chopped into bite size squares)
1 stick butter (or 4 tablespoons of Country Crock butter)
2 Tbsp sugar
1/2 tsp salt (do not over salt, corned beef is salty too!)
1 Tbsp black pepper
2 box Jiffy corn muffin mix (mix and bake cornbread or muffins as directed)

Steps:

1. Chop both heads of cabbage into bite-size squares.
2. On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
3. Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
4. Lower heat to medium-high let the cabbage start to brown and some of it will even start getting a little burnt looking. That is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown. Partially cover, turn down the heat by half, almost to low. Let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible. Taste test it to make sure you have just the right amount of **salt (I really do not use very much salt, since the canned corned beef is pretty salty.), pepper, and sugar. The taste should be more cabbage flavor than seasonings. **The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
5. Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
6. Break up the corned beef. Cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it.
7. Once the cornbread is done, it is dinnertime. Enjoy!!

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