d the chopped corned beef, pepper, and salt and saute 1-2 minutes
Bring cabbage pieces to a boil in a pot and simmer
eppercorns (white and black) and bay leaves.
------------Selecting the Cabbage-------------------.
The
Brown
beef and onion together, adding salt and pepper, if desired.
In
a 2 quart casserole, spread half of the beef mixture.
Add
a
layer
of
shredded cabbage.
Repeat layers. Spread
a can of tomato soup over top.
Bake at 350\u00b0, covered, until
cabbage
is
tender and soup is hot and mixed with beef and cabbage.
Add the broth, chopped potatoes, onion, and garlic to a large pot.
Bring to a boil, reduce flame and simmer until potatoes are fork tender.
Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?
Cook cabbage until tender; drain well.
Arrange alternate layers of cabbage and corned beef in a shallow 2-quart casserole. Combine soup, milk, onion, mustard and salt.
Pour mixture over corned beef and cabbage.
Toss bread cubes in butter.
Arrange around edge of casserole.
Bake at 350\u00b0 for 45 minutes or until bubbly.
Arrange cheese over center of casserole.
Bake 5 minutes or until cheese is melted.
Serves 6.
ery large kettle with water and the next 4 ingredients.
Fry corned beef and onion, then add water and shoyu sauce with sugar (depending on how sweet you desire it).
Add salt and pepper to taste.
Simmer for 10 minutes, then add head of cabbage, sliced about 1/2 inch thick.
Simmer for about 10 minutes to soften cabbage, then separate in the pan of corned beef and cabbage.
Add eggs (like poached eggs).
Serve with rice.
Layer potatoes and onions in greased 3-quart casserole.
Add water, salt, pepper and pickling spices.
Cover and cook on High for 8 to 9 minutes.
Add corned beef and cabbage.
Pour butter over cabbage.
Cover and cook on High for 10 to 12 minutes or until cabbage is tender.
Let stand covered for 5 minutes.
Serves 4 people.
Put veggies in crock pot. Puncture seasoning packet and place on top.
Put corned beef in, fat side up and add 1.5-2 cups water.
Cook 8-10 hours on low.
Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
For the sauce:.
Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.
he bacon from the pan and set aside.
Melt the
Rinse the corned beef and put it into a large
hen onion and carrots to slow cooker. Place corned beef on top
In a large Dutch oven, combine beef, spice packet, onion, garlic, beer, bay leaf and parsley. Add enough water to just cover beef. Bring mixture to a boil then reduce heat to medium-low, cover and simmer for 3 hours 30 mins, or until tender, adding beans, cabbage and carrots during last 30 mins of cooking.
Transfer beef and vegetables to a serving platter. Let beef rest for 10 mins before slicing. Serve with pan juices.
lmost crisp.
Remove bacon and set aside.
Add butter
Fry bacon strips until done in heavy skillet.
Remove bacon; put 1 head chopped cabbage in bacon drippings.
Add small amount of water; cover and steam until cabbage is tender.
Make a well in the middle of the steamed cabbage.
Once liquid is cooked out, add can of corned beef and let it heat through.
Serve with cornbread.
Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Mix soup and mustard.
Break corned beef into bite-size. Combine all ingredients and pour into greased 2-quart casserole dish.
Cover and bake in 375\u00b0 oven for 45 minutes.
ot with water and then add in beef brisket making sure the
b>beef cubes (mine were pretty small, maybe 1/2\") with salt and