Corned Beef & Cabbage

Corned Beef & Cabbage

Its St. Patty’s Day and what better way to celebrate than with Corned Beef & Cabbage!
Here’s how I made my Corned Beef & Cabbage. Its really simple and the spiced aroma will flood your house with a mouth watering scent. Its not too late, so here ya go!

Corned Beef Ingredients:
1 package corned beef with spice packet
1/2 onion, roughly chopped
4 carrots, roughly chopped
3 potatoes, roughly chopped
water (enough to cover the top of corned beef)

Corned Beef Directions:
1. I made my corned beef by cooking it in my slow cooker with the spice packet and water to cover the meat for 3 hours on high.
2. I then placed it in a pot with the liquid on the stove, covered, at a simmer for half an hour.
3. Then place the potatoes, onions, and carrots in the liquid with the meat and simmer for an additional 15 t 20 minutes. Serve and enjoy.

*An alternate way to cook the corned beef is to simmer it with the liquid on the stove for 2 1/2 hours. Add the potatoes, onions, and carrots with 15 minutes remaining.

Sauteed Cabbage Ingredients:
1/2 head of cabbage, roughly chopped
1/2 onion, roughly chopped
1/2 teaspoon caraway seeds
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons butter
3/4 cup water
salt and pepper to taste

Sauteed Cabbage Directions:
1. Heat olive oil in large frying pan on medium heat. Add onions and cabbage.
2. Add butter and salt and pepper to taste.
3. Sautee until cabbage begins to wilt and slightly brown. Add white wine vinegar, caraway seeds, and water.
4. Continue cooking until cabbage and onions are soft and most the water is absorbed.
5. Adjust salt and pepper to taste and serve.

Happy St. Patty’s Day! Hope you enjoy Corned Beef & Cabbage today. I know Matt and I always look forward to it. And don’t forget to wear green today!

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