akes this rich chocolate cake \"Irish\" is not only to the
Melt butter in Dutch oven. Add onion, apples and caraway seed. Cook and stir 3 minutes. Add cabbage, beer, sugar, salt and pepper. Add water to cover cabbage.
Heat to boil.
Reduce heat. Simmer, covered, until cabbage is tender, about 20 to 30 minutes. Add sausage. Cook until heated through. Remove sausage to serving platter.
Keep warm.
Drain off cooking liquid. Add melted butter and vinegar.
Toss well. Put cabbage in center of serving platter surrounded with sausage.
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
/2 cup on each cabbage leaf and roll up tucking
Parboil cabbage for about 10 minutes. In a separate pot, add potatoes, onions and carrots to boiling water. Cook for 3 minutes. Add parboiled and drained cabbage to potato mixture. Add spices. Bring to boil and simmer for 45 minutes or until vegetables are tender. Then add half and half and bring back to hot heat, not boiling. Serve hot.
Remove core from cabbage (as much as possible).
Boil whole cabbage until it is soft enough to roll the leaves, but not fully cooked.
Leaves will peel off, one at a time.
Core cabbage; discard any coarse leaves.
Brown thin strips of bacon in large skillet til golden & crispy. Remove bacon to paper towel lined plate.
In the same skillet saute the onion until it begins to soften and then add the cabbage & cook until the cabbage is tender but not mushy.
Stir cabbage & onion, corned beef & bacon into Simply Potatoes shredded hash brown potatoes & place all in a 9 x 13 casserole dish. Top with the shredded cheese & bake in 350 degree over for 30-45 minutes until cheese is melted & bubbly and everything is hot.
p setting).
Prepare the cabbage by trimming and removing four
minutes.
Add the cabbage and mix well.
Add
Boil, steam or microwave potatoes until tender then drain. Return to pan and mash with heavy cream and 3 tbsp butter until smooth.
Melt remaining butter in a large frying pan over medium heat. Cook onions and garlic until onions soften. Add cabbage and cook, stirring, for 2 mins, or until cabbage just wilts. Gently fold mashed potatoes into cabbage mixture.
tir to coat.
Add cabbage and parsley and mix well
ay leaves.
------------Selecting the Cabbage-------------------.
The heavier and more
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Put brisket in a 12-quart stockpot and fill with water.
Bring to a boil.
Reduce heat and simmer for 3 to 4 1/2 hours until tender.
Cut cabbage into quarters and add to brisket.
Add potatoes and cook for about 30 minutes.
Add corn and cook 15 minutes.
This is super easy and good for keeping
you out of the kitchen all day!
It's an Irish tradition to cook this on St. Patrick's Day.
ugar on all sides. Pour Irish stout beer around roast, followed
re tender. Add cabbage; simmer, uncovered, until cabbage is just tender. Discard
f cooking, add the turnips, cabbage, salt and pepper.
If
nion) and saute with the cabbage until slightly wilted.
Combine
mooth.
Meanwhile, put the cabbage in a pan of boiling