Fried Cabbage With Corned Beef Food

CORNED BEEF AND CABBAGE RECIPE

Steps:

• Rinse the cabbage under cool running water.
• Cut cabbage into quarters, discarding the stem.
• Slice cabbage into bite sized pieces.
• Place a skillet over Medium heat on your stove top and let it heat up.
• Add the bacon grease and let melt.
• Add the bite sized pieces of cabbage.
• Add salt.
• Add black pepper.
• Add the sugar.
• Add the water.
• Stir well to combine.
• Cover and let simmer 5 minutes.
• Crumble the corn beef over the cabbage.
• Cover again and let simmer 8-10 minutes or until cabbage is done as desired.
• Enjoy!

CORNED BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.
• Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.
• Meanwhile, melt butter in a saucepan.
• Saute the chopped onion and garlic in the melted butter until tender.
• Stir in the flour and stir until dissolved.
• Gradually stir in the milk.
• Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.
• Remove from heat and stir in the sour cream.
• Pour over the macaroni/beef/cabbage mixture and toss to evenly mix.
• Pour into the prepared 13 x 9 dish.
• Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.
• COVER and bake for 25 minutes.
• UNCOVER and bake for an additional 10-15 minutes.

SPICY STIR-FRIED CORNED BEEF AND CABBAGE

Steps:

• Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
• Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
• Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.

FRIED CABBAGE WITH CORNED BEEF

Steps:

• Peel the onion and cut lengthwise into thin slivers. Cut out core from the cabbage and coarsely chop cabbage.
• Heat the olive oil or bacon grease in a large frying pan over high heat. Add the onion and cook just until it starts to brown on the edges, stirring often.
• While onion cooks, shred or chop the corned beef
• After onion is slightly browned, add the chopped cabbage to the frying pan, season cabbage with fresh-ground black pepper and a little salt, turn heat to medium-high, and cook until cabbage has softened and is barely starting to brown, about 5 minutes.
• Add corned beef to the frying pan with the onion and cabbage and cook 3-5 minutes more, or until the cabbage is browned on the edges and the corned beef is heated through.
• Serve hot. Leftovers can be refrigerated and reheated in a hot frying pan.

CORNED BEEF AND CABBAGE HASH

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.

EASY SKILLET CORNED BEEF AND CABBAGE

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.

CORNED BEEF AND BRAISED RED CABBAGE

Steps:

• Toss cabbage with vinegar, sugar and salt.
• Allow to marinate for one hour.
• In a large, covered saucepan, saute onion in butter until softened.
• Stir in cabbage and cook for a few minutes.
• Add 2 cups water, corned beef and season with pepper.
• Bring to a boil.
• Layer apple slices on top of cabbage.
• Cover and simmer for 1 hour checking water lever from time to time and adding a little water if necessary.
• Add salt to taste before serving if desired.