CORNED BEEF AND CABBAGE BAKE RECIPES

Steps:

• 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.

Steps:

• Chop both heads of cabbage into bite-size squares.
• On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
• Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
• Lower heat to medium-high let the cabbage start to brown and some of it will even start getting a little burnt looking. That is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown. Partially cover, turn down the heat by half, almost to low. Let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible. Taste test it to make sure you have just the right amount of **salt (I really do not use very much salt, since the canned corned beef is pretty salty.), pepper, and sugar. The taste should be more cabbage flavor than seasonings. **The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
• Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
• Break up the corned beef. Cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it.
• Once the cornbread is done, it is dinnertime. Enjoy!!