When you think about hearty, comforting meals, cabbage and corned beef often come to mind. You might recall the classic dish that's a staple for special occasions, but there's so much more to investigate. From savory stews to creative rolls, these recipes offer a variety of flavors and textures you won't want to miss. Imagine transforming leftovers into something entirely new or whipping up a quick stir-fry for a busy weeknight. Curious about how these dishes can enhance your cooking? Let's uncover the top five recipes that will surely impress.
Classic Corned Beef and Cabbage
Classic Corned Beef and Cabbage is a hearty and traditional dish, perfect for St. Patrick's Day or any time you're craving comfort food. The combination of tender corned beef, flavorful spices, and vibrant vegetables creates a satisfying meal that's both simple to prepare and full of rich flavors. This recipe will guide you through the steps to create a delicious dinner that your family will love.
Ingredients:
- 3 to 4 pounds corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 10 whole black peppercorns
- 2 bay leaves
- 6 carrots, peeled and cut into 2-inch pieces
- 8 small red potatoes, halved
- 1 medium head of cabbage, cut into wedges
- Water
- Salt and pepper to taste
Cooking Instructions:
Place the corned beef brisket in a large pot and cover it with water. Add the onion, garlic, black peppercorns, and bay leaves to the pot, then bring the water to a boil.
Reduce the heat to low, cover, and simmer for about 2 to 2.5 hours, or until the meat is tender. Once cooked, remove the brisket and cover it with foil to keep it warm.
In the same pot, add the carrots and potatoes, and cook for 15 minutes. Then add the cabbage wedges and continue cooking for an additional 10-15 minutes until all the vegetables are tender.
Slice the corned beef against the grain and serve with the vegetables.
Extra Tips:
For a more flavorful broth, consider adding a splash of apple cider vinegar or a tablespoon of mustard to the cooking liquid.
You can also improve the dish by including additional spices, such as cloves or allspice, in the pot. If you prefer a crispy texture, try broiling the sliced corned beef for a few minutes after boiling.
Finally, don't forget to reserve some of the cooking liquid to drizzle over the meat and vegetables when serving, as this adds an extra layer of flavor to the dish.
Cabbage Rolls With Corned Beef
Cabbage rolls with corned beef are a hearty and satisfying meal that combines the tender flavors of cabbage with the savory richness of corned beef. This dish isn't only comforting but also a great way to use up leftover corned beef, making it perfect for a cozy dinner or a family gathering.
The rolls are filled with a delicious mixture of corned beef, rice, and spices, then simmered in a tangy tomato sauce that brings everything together beautifully.
Ingredients:
- 1 large head of cabbage
- 1 pound corned beef, cooked and shredded
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper to taste
- 1 tablespoon olive oil
Cooking Instructions:
Start by bringing a large pot of salted water to a boil. Carefully remove the core from the cabbage and gently place the entire head into the boiling water for about 5-7 minutes, or until the leaves are pliable.
Once softened, remove the cabbage and let it cool. While the cabbage is cooling, heat olive oil in a skillet over medium heat and sauté the onions and garlic until translucent.
In a large bowl, combine the shredded corned beef, cooked rice, sautéed onions and garlic, thyme, paprika, salt, and pepper. Carefully peel off the leaves from the cabbage and place a generous spoonful of the filling in the center of each leaf, then roll it up tightly and tuck in the sides.
In a large baking dish, spread a layer of tomato sauce on the bottom, arrange the cabbage rolls seam side down, and cover with the remaining sauce. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes.
Extra Tips:
For an added depth of flavor, consider mixing a bit of Worcestershire sauce into the filling or topping the rolls with shredded cheese during the last 10 minutes of baking.
If you prefer a bit of heat, you can add crushed red pepper flakes to the sauce. Additionally, feel free to experiment with different herbs and spices to customize the flavor to your liking.
Leftover cabbage rolls can be refrigerated and reheated easily, making them a great option for meal prep.
Corned Beef and Cabbage Stew
Corned Beef and Cabbage Stew is a hearty and comforting dish that brings together the rich flavors of tender corned beef, savory vegetables, and aromatic herbs. Perfect for chilly days or family gatherings, this stew isn't only delicious but also relatively easy to prepare.
The slow cooking process allows the ingredients to meld beautifully, creating a warm and filling meal that can be enjoyed any time of year.
Ingredients:
- 2 pounds corned beef brisket
- 4 cups beef broth
- 4 large carrots, peeled and chopped
- 4 potatoes, peeled and diced
- 1 medium onion, chopped
- 1 small head of cabbage, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Fresh parsley, for garnish
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat and add the chopped onions and garlic, sautéing until translucent.
Add the corned beef brisket to the pot, followed by the beef broth, carrots, potatoes, bay leaves, black pepper, and Worcestershire sauce.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, or until the corned beef is tender.
Once the beef is cooked, remove it from the pot, shred it, and return it to the stew.
Add the chopped cabbage and cook for an additional 20 minutes, or until the cabbage is tender.
Serve hot, garnished with fresh parsley.
Extra Tips:
For an extra depth of flavor, consider adding a splash of beer or a bit of apple cider vinegar to the stew.
Adjust the seasoning to your preference, and feel free to include other vegetables such as parsnips or turnips for variety.
Leftover stew can be stored in the refrigerator for up to three days and often tastes even better the next day as the flavors continue to develop.
Corned Beef Hash With Cabbage
Corned beef hash with cabbage is a hearty and satisfying dish that combines the robust flavors of corned beef with the subtle sweetness of cabbage. Perfect for a comforting breakfast or a quick dinner, this dish is both easy to prepare and delicious. The crispy edges of the hash, paired with tender cabbage and seasoned potatoes, create a delightful texture and taste that will please anyone at the table.
Ingredients:
- 2 cups cooked corned beef, diced
- 2 cups potatoes, peeled and diced
- 1 cup cabbage, shredded
- 1 small onion, chopped
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large skillet, heat the olive oil or butter over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften and turn golden brown.
Next, add the chopped onion and shredded cabbage, cooking until the cabbage wilts and the onion becomes translucent, about 5 minutes. Stir in the diced corned beef, garlic powder, paprika, salt, and pepper, and cook for an additional 5-7 minutes, allowing everything to crisp up and blend together.
Once everything is heated through and crispy, remove from heat, garnish with fresh parsley, and serve hot.
Extra Tips:
For an added depth of flavor, consider using leftover corned beef from a previous meal, as it will improve the taste of the hash.
Additionally, feel free to customize the dish with your favorite spices or add other vegetables like bell peppers or carrots for extra color and nutrition. If you prefer a bit of heat, a dash of hot sauce or red pepper flakes can raise the dish.
Cabbage and Beef Stir-Fry
Cabbage and Beef Stir-Fry is a quick and satisfying dish that brings together the hearty flavors of tender beef and crisp cabbage in a savory sauce. This one-pan meal isn't only delicious but also easy to prepare, making it a perfect choice for busy weeknights. The combination of fresh vegetables and protein promises a fulfilling meal that can be served over rice or enjoyed on its own.
Ingredients:
- 1 pound beef sirloin, thinly sliced
- 4 cups green cabbage, shredded
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice or noodles (for serving, optional)
Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and stir-fry for about 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
In the same skillet, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the shredded cabbage and bell pepper, cooking for another 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked beef to the skillet, pour in the soy sauce, oyster sauce, and sesame oil, and stir everything together. Cook for an additional 2 minutes, seasoning with salt and pepper to taste.
Extra Tips:
To improve the flavor of your stir-fry, consider marinating the beef in a bit of soy sauce and cornstarch for about 30 minutes before cooking; this will help tenderize the meat.
Additionally, feel free to customize the vegetables based on what you have on hand, such as carrots or broccoli. For a bit of heat, add some red pepper flakes or sliced chili peppers.
Stir-fry dishes are best served immediately, so have your rice or noodles ready to go for a seamless meal!