Corned Beef And Cabbage Roll Soup Food

CABBAGE & CORNED BEEF SOUP

Steps:

• In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
• Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
• Add garlic, basil, oregano, sautee 1 minute longer.
• Add corned beef, tomato paste, and beef stock.
• Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

CORNED-BEEF-AND-CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
• Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
• Toss the corned beef with the mustard in a small bowl.
• Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Gather the ingredients.
• Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
• Heat the butter in a large stockpot or Dutch oven over medium-low heat.
• Add the onion and celery to the pot and saute until tender, stirring frequently.
• Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
• Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
• Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
• Taste and add salt, as needed.
• Serve and enjoy!

CORNED BEEF-AND-CABBAGE SOUP

Steps:

• In pot, heat oil over medium heat.
• Add corned beef, stirring occasionally, about 3 minutes.
• Add cabbage, carrots, onion and caraway seeds.
• Cook stirring occasionally, 8-10 minutes.
• Add potato, broth, juice and black pepper; bring to a boil.
• Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
• Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Add all ingredients to crock pot, except potatoes, stir well.
• Cook on high for one hour, turn to low for another 3-4 hours.
• Add potatoes, cook until tender.
• Usually another hour and half.
• You may need to adjust time, depending on crock pot.

ALEA'S CORNED BEEF AND CABBAGE SOUP

Steps:

• 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?

CORNED BEEF AND CABBAGE SOUP

Steps:

• In a large soup pot, combine all the ingredients. Bring to a boil, reduce heat; cover and simmer until the vegetables are tender about 20-30 minutes.

CORNED BEEF AND CABBAGE ROLLS

Steps:

• Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
• Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
• With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
• Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
• Cut out the tough stem (vein) from each cabbage leaf. Set aside.
• Grate the remaining cabbage and lightly steam and set aside.
• In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
• Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
• Fill the remaining cabbage leaves the same way.
• Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
• Bake 350 degrees for at least 45 minutes or until everything is hot.