Corned Beef & Cabbage

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

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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.


Ingredients

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1 head green cabbage; chopped coarsly
3 cans chicken broth
Red Pepper Flakes; to taste
Kosher Salt; to taste
Freshly Ground Black Pepper; to taste
1/2 cup half & half
1/8 teaspoon garlic powder
2 large sweet onions; sliced in half & rings
1/2 medium green bell pepper; sliced in bite-size strips
1 tablespoon Light Brown Sugar
1 can corned beef
1/2 cup water; may need more to prevent scorching

Original recipe makes 10

Servings  

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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Added on Award Medal
Calories Per Serving: 69 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Choose cabbage with as many outer green leaves as possible for an abundance of flavor and nutrition. [I posted this recipe.]
CookinCathie 6 years ago
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