Corned Beef & Cabbage
Cabbage is one of the healthiest vegetables of all to consume. But sometimes with all the trimming before the produce gets to our tables, we are missing the taste that comes from the outer green leaves. So in order to make it more appetizing and nutritious, I brainstormed and tried different versions of my basic recipe until I came upon this winner for my family. I hope it will be a winner for your family too.
Yield: 10 Ready in 1 hours
3 people trying soon
|1 headgreen cabbage; chopped coarsly|
|3 canschicken broth|
|Red Pepper Flakes; to taste|
|Kosher Salt; to taste|
|Freshly Ground Black Pepper; to taste|
|1/2 cuphalf & half|
|1/8 teaspoongarlic powder|
|2 largesweet onions; sliced in half & rings|
|1/2 mediumgreen bell pepper; sliced in bite-size strips|
|1 tablespoonLight Brown Sugar|
|1 cancorned beef|
|1/2 cupwater; may need more to prevent scorching|
Corned Beef & Cabbage Preparation
In a dutch oven, chop the cabbage that has been washed thoroughly and cored. Add the 1/2 cup of water to get the cabbage started boiling. Cover and let boil for about 5-7 minutes. Uncover and add the chicken broth, spices and sugar. Turn heat down to medium and cook for about 15 minutes. Add onion, green pepper and corned beef. At any stage that you may feel like the liquid is getting too low, you may add additional water to the dutch oven. Bring back to boil for another 15 minutes and turn back down on medium before adding the half and half. At this point, I perform a taste test for spices, doneness, and broth taste. Since the amounts would have to differ depending upon the amount of cabbage used-the recipe is most successful if it meets your taste standards.
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Corned Beef & Cabbage Reviews
Choose cabbage with as many outer green leaves as possible for an abundance of flavor and nutrition. [I posted this recipe.]
5 years, 1 months, 2 weeks, 2 days, 17 hours, 59 minutes ago