Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
Shred the cabbage and slice the onion.
Heat the butter in a large saute pan and saute the onions until soft. Add the sugar and continue to cook the onions until they are nicely brown and carmelized.
Place the cabbage and chopped apple in a crockpot. Add the carmelized onion, fresh lemon juice, red wine, chicken broth, bay leaf, salt and pepper to taste.
Cover the crockpot and cook on high for 4 - 5 hours until the cabbage is tender.
uter leaves of the red cabbage and ut into quarters. Cut
Put the chopped cabbage and the broth in the crockpot, on high; simmer
o a boil and cook cabbage about 15 minutes.
Peel
Quarter the cabbage, remove the core, and cut
If seasoning packet is not perforated, make several small holes with tip of paring knife.
Place carrots in crockpot.; top with potatoes.
Place seasoning packet on top of vegetables.
Place corned beef, fat side up, over seasoning packet and vegetables. Add water.
Cover, cook on low heat 7 hours.
Add cabbage and cook 3 hours more.
Combine mustard and honey in small bowl.
Discard seasoning packet.
Slice beef and serve with vegetables and mustard sauce.
e a bit dry.
CROCKPOT:
Alternatively, to cook in
edium-to-large stewpot or crockpot, layer the above ingredients in
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
1. In large pot or dutch oven, brown beef and onion.
2. Add all ingredients except parsley.
3. Bring to boil.
4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
5. You may add water if you want soup thinner if beef flavor is too strong.
6. Ladle in bowl, garnish with parsley to serve.
7. This can also be made in a crockpot by halving the recipe.
oft boil.
Place chopped cabbage on top (the skillet will
In bottom of crockpot, place carrots, potatoes, onions and garlic.
Trim fat from brisket and sprinkle with salt, black pepper and thyme.
Place brisket on top of vegetables.
Add beef broth, cover and cook on low for 10 to 12 hours.
Before serving, remove 1 cup of broth from crockpot and pour into skillet.
Add cabbage wedges and simmer until cabbage is tender.
Cut meat across the grain and serve with vegetables and broth.
Wash vegetables.
cut potatoes into 1 inch chunks.
cut cabbage into wedges.
throw veggies into the crockpot with the whole garlic cloves.
add olive oil, salt, pepper, and balsamic vinegar.
toss with hands to coat thoroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4-6 hours.
The vegetables are done when the potatoes reach desired tenderness.
The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!
Place corned beef in crockpot.
Sprinkle tapioca evenly over meat.
Spread carrots, onions and cabbage evenly around and over meat.
In a mixing bowl, combine remainder of ingredients.
Pour over meat and veges.
Cook on low for 6-8 hours.
Remove cloves and bay leaf before serving.
Cut roast into small pieces and place in crockpot.
Season well with salt and pepper.
Add beef broth and onions.
Turn crockpot on lowest setting for at least 24 hours.
Add vegetables and reseason with salt and pepper to taste.
Recover crockpot and allow to cook for at least another 6-12 hours.
Serve hot.
Great with salad and fresh bread.
Core and slice cabbage 1/2\" thick, and add
Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly saute cabbage in herb butter. Stir in pasta and turn off heat.
Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.
5 minutes. *if using a crockpot do this step in a