Drunken Cabbage Food

DRUNKEN CORNED BEEF

Steps:

• Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.
• Transfer brisket to platter; cut into thin slices across the grain.

DRUNKEN CABBAGE

Steps:

• 1. Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
• 2. Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
• 3. Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
• 4. Add the cabbage, raisins (and remaining wine they were soaked in) and the orange zest. Stir often with tongs (to make sure you turn the cabbage at the bottom)
• 5. Cook until the cabbage is almost done (to your liking) then add the salt, pepper, and finish (toss in and coat the cabbage) with butter.

CABBAGE STEAKS

Steps:

• Grease a large baking sheet with olive oil.
• Slice cabbage, in a top to stem motion, in ½ - ¼" slices (the thinner your slices, the more caramelization you will get).
• Place cabbage steaks onto baking sheet in a single layer.
• Brush each cabbage steak with olive oil, then sprinkle evenly with each spice.
• Roast on center rack of oven at 400 degrees for 45 - 60 minutes (the thicker your cabbage steak, the longer it will take).
• Serve immediately.

MICHAEL SYMON'S DRUNKEN CABBAGE

Steps:

• In a large saucepan, cook the bacon over low heat.
• Add the onions and sweat for 2 minutes.
• Add remaining ingredients and season.
• Cook until cabbage is tender, about 30 minutes.

SLOW COOKER CORNED BEEF AND SAUERKRAUT

Steps:

• Remove the corned beef brisket from the packaging and rinse thoroughly under cold running water. Place it on a plate, and pat dry with a paper towel. Set aside.
• Put your carrots and the diced potatoes in the bottom of your slow cooker.
• Place the corned beef brisket on top of the vegetables with the fat side up.
• Sprinkle the top of the corned beef with the ground pepper, garlic powder, and celery salt.
• Pour the beer into the slow cooker, covering the veggies and meat.
• Cover and cook on low for 8 hours (or up to 10) or high for 6 hours.
• One hour before it is ready, (if cooking on High at 5 hours or on low at 7 hours), add the sauerkraut. Gently place it in the slow cooker around the corned beef and submerge in the broth/liquid.
• Cook for the remaining time.
• Serve and Enjoy!

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN CABBAGE

Steps:

• Serving suggestions: serve this hot or cold, as a side for chicken or pork.
• In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.