Easy Skillet Corned Beef And Cabbage Food
EASY SKILLET CORNED BEEF AND CABBAGE
Make and share this Easy Skillet Corned Beef and Cabbage recipe from Food.com.
Provided by Paintpuddles
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the bacon in large skillet over medium heat until almost crisp. Remove the bacon from the pan and set aside.
- Melt the butter in the pan with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat.
- Add about 1/3 cup water, and salt and pepper, to taste. Cover pan with a lid, and cook over medium heat for about 10-15 minutes.
- Meanwhile, chop the bacon into small pieces and cut the thinly sliced deli corned beef into strips.
- Remove the lid from the pot, and scatter corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness.
- I personally like a little bit of crunch left to the cabbage.
- You can serve this with your favorite mashed, baked or boiled potatoes as a side dish. I like to served steamed carrots with this too.
Nutrition Facts : Calories 402.3, Fat 32.8, SaturatedFat 14.3, Cholesterol 101.5, Sodium 954.1, Carbohydrate 13.1, Fiber 5.2, Sugar 8.1, Protein 16.3
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
Provided by Trisheee
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 45.8 g, Cholesterol 122.7 mg, Fat 34.3 g, Fiber 8.6 g, Protein 38.8 g, SaturatedFat 10.9 g, Sodium 2852 mg, Sugar 13.5 g
CORNED BEEF AND CABBAGE HASH
My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!
Provided by DeniseBC
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
- Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
- Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.
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- Sauté the bacon in a heavy bottomed, deep skillet turning them as needed. Once crispy, remove the strips to a waiting plate topped with a layer of paper towels to drain off the excess grease.
- Do not drain the grease from the skillet. Keep the skillet over medium low heat, and add the butter to the skillet.
- Once the butter's melted, add the shredded cabbage. Gently toss the cabbage to evenly coat it in the butter mixture.
- Add the water to the skillet and stir. Add the cracked pepper to the cabbage, and stir seasoning to your desired amount.
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