HOW TO COOK CORN BEEF AND CABBAGE RECIPES

FRIED CABBAGE & CORNED BEEF | JUST A PINCH RECIPES

Fried Cabbage & Corned Beef | Just A Pinch Recipes image

While this corned beef dish won't win a beauty contest, it will hold a special place in your heart. It has all the traditional flavors of corned beef and cabbage without all the time or effort. Canned corned beef does have a different flavor and this is a great way to serve it. The cabbage is fried in butter and the canned corned beef takes on the flavors of the cabbage. It's a hearty and savory dish. Serving with a piping hot slab of corned bread isn't traditional, but it's delicious. So simple, it's pretty much the perfect meal for St. Patrick's Day... or any day!

Provided by Janette Suber @jansub6887

Categories Beef

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 7

Ingredients

2 can(s) canned corned beef (preferably Libby), 12 oz each
2 - 4 - heads of cabbage (chopped into bite size squares)
1 stick(s) butter (or 4 tablespoons of Country Crock butter)
2 tablespoon(s) sugar
1/2 teaspoon(s) salt (do not over salt, corned beef is salty too!)
1 tablespoon(s) black pepper
2 box(es) Jiffy corn muffin mix (mix and bake cornbread or muffins as directed)

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!!

BEEF STUFFED CABBAGE ROLLS RECIPE: HOW TO MAKE IT

Beef Stuffed Cabbage Rolls Recipe: How to Make It image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters—I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 35 minutes

Prep Time 25 minutes

Cook Time 01 hours 10 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

Steps:

Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Nutrition Facts : Calories 268 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 423mg sodium, CarbohydrateContent 24g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 20g protein.

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