How To Make Fried Cabbage | Quick & Easy Southern Fried Cabbage Recipe #MrMakeItHappen #Cabbage
We are back in the kitchen with another Classic Side Dish Recipe! One of my favorites has always been Fried Cabbage. Growing up in Virginia, we ate this a lot and it's one of my favorites! Let's #MakeItHappen
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Cabbage
Thick Cut Bacon (5-6 slices)
1 Onion
1 tsp Better than bouillon Chicken Base
1 tsp white sugar
1-2 tbsps apple cider vinegar
smoked paprika
1/2 packet Sazon
salt, pepper, garlic, onion powder
Cayenne Pepper
Worcestershire Sauce
1 tbsp butter
1 tbsp garlic paste
Directions:
Begin by removing the core of the cabbage and slicing it into your desired thickness. Dice your onion and chop the bacon as well. Over medium heat, fry the bacon until crispy and remove with a slotted spoon. In the same pan, add your onions and cook for 3-4 minutes or until they start to get tender. Next, add your garlic and cook for 1-2 minutes. Add your cabbage and mix to combine. Season to taste with listed seasonings and add in your worcestershire, sugar, and vinegar. Add butter and cover the pan with a lid and cook for 10 minutes on low. Cook, covered, checking occasionally, until cabbage is tender. Taste as you go and adjust the seasoning as needed. Add your bacon once the cabbage is tender and mix to combine. You can add sausage to this as well.
Home Cured Smoky Corned Beef and Cabbage Recipe
The correct amount of cure is crucial to making sure your meat is fully penetrated before cooking. If you have a different size of meat than I’ve used in this recipe, please refer to this awesome article that gives you exact calculations of meat to liquid to brine.
CORNED BEEF CURE
Prep Time: 15 mins
Cook Time: 5 mins
Curing Time: 5 days
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
Corned Beef Cure
1 4-5 pound brisket flat, 1.5 inches thick
2 quarts water
1 quart apple juice
1 1/2 cups coarse Kosher or sea salt
1/2 cup brown sugar
3.2 teaspoons pink curing salt #1 also known as Prague Powder #1. Ask your butcher or order here: (affiliate)
3 Tablespoons pickling spice
1 quart ice
Instructions
In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
CORNED BEEF AND CABBAGE COOKING INSTRUCTIONS
Prep Time: 10 mins
Cook Time: 8 hrs
Resting Time: 10 mins
Servings: 6
Author: Susie Bulloch (heygrillhey.com)
Ingredients
1 4-5 lb fully cured corned beef roast brisket or round
1 tablespoon pickling spice
1 yellow onion sliced
1 cup baby carrots
1 small head green cabbage quartered
3 cups beef stock
Instructions:
Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours.
While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F.
During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid.
Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.
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How To Make Corned Beef And Cabbage Recipe - Tender And Juicy | Rockin Robin Cooks
Corned beef and cabbage recipe for every cook. It's easy and fool proof. Try it for St. Patrick's Day dinner.
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Corn beef and cabbage
2 1/2 lb corned beef brisket
1 lb carrots, peeled and chopped
1 lb. potatoes, red, white, or gold
1 onion, diced
4 stalks celery, cut into chunks
1 head of cabbage, sliced or quartered
1 bay leaf
1/2 tsp. allspice
water to cover the corn beef completely
Mustard Sauce
2 Tbsp. Dijon mustard
4 Tbsp. plain Greek yogurt
1 Tbsp. honey
Directions:
Place the Dijon mustard, yogurt and honey in a bowl and stir to combine. Cover and place in the refrigerator until you are ready to serve.
Place onion and celery in a stock pot with the bay leaf and allspice. Lay the corn beef on top and fill with water until the corn beef is completely covered.
Turn the heat on high and when it starts to boil, lower the heat to low and simmer covered for 1 hour for every pound of beef you have.
In my case, the beef weighed 2 1/2 lbs so it will simmer for a total of 2 1/2 hours.
After two hours of cooking (or the last 30 minutes) add the carrots and potatoes. When the corn beef is done, remove it from the pot to another dish. Lightly cover with foil and let it rest for 15 minutes.
Once you remove the beef, add in the cabbage to the pot and simmer for 15 minutes more. You may have to bring the pot back up to a boil and then lower the temperature to simmer.
When it's time to eat, slice the corn beef across the grain into your desired thickness. Serve with the carrots, cabbage, and potatoes and the mustard sauce. Happy St. Patricks Day! Enjoy.
Here are the answers to the St. Patrick's Day Trivia Questions.
1. According to Legend, what are leprechauns really?
A. Shoemakers
B. Thieves
C. Magicians
The correct answer is A. Shoemakers
Why do Leprechauns were green?
A. Because they like the color?
B. Because they wear it as camouflage.
C. Because they think it's lucky.
The correct answer is B. They wear it as camouflage.
Let me know if you enjoyed this trivia quiz.
Thanks for watching and sharing!
Rockin Robin
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#cornbeef
Corned Beef and Cabbage - Heirloom Recipe - Irish Pot Roast - One Pot Meal - The Hillbilly Kitchen
Corned Beef and Cabbage - Heirloom Recipe - Irish Pot Roast - One Pot Meal - The Hillbilly Kitchen
Corned Beef and cabbage has been enjoyed for hundreds of years by country folks on both sides of the pound. It was traditionally considered a poor man's meal because corned beef briskets were made from a cheap cut of beef. Corned beef is a savory salty variation on a regular pot roast.
Corned beef brisket with cabbage, carrots and potatoes is the perfect one pot meal for you St. Patrick's Day Celebration or anytime you are gathering with family and friends.
This recipe is hundreds of years old and was brought to America by Irish immigrates in the mid 1800’s. Some of whom settled in the mountains of North Georgia and Western North Carolina are found in my family tree. This heirloom dish will add some delicious variety to your mealtime routine.
Matthew 6:14-15 For if ye forgive men their trespasses, your heavenly Father will also forgive you: But if ye forgive not men their trespasses, neither will your Father forgive your trespasses.
Remember to put God first!
Ingredients:
Corned Beef Brisket
Cabbage
Carrots
Potatoes
Onion
Water as needed
Salt and Pepper to taste
1 tablespoon Corn Starch per cup of liquid
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The BEST Corned Beef and Cabbage Recipe
This Corned Beef and Cabbage recipe is easy to make. Ale braised corned beef is roasted with simple ingredients and paired with a caramelized pan roasted cabbage to create a dish that goes beyond the usual boiled dinner.
-------------------------------Full Recipe Instructions Below!!!---------------------------
INGREDIENTS
1 tablespoon canola oil
1 3 pound corned beef brisket
12 ounces ale or lager
24 ounces water
3 carrots roughly chopped
3 celery stalks roughly chopped
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon mustard seeds
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups sliced Vidalia onion about one large onion
1 head savoy or green cabbage core removed and sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
INSTRUCTIONS
If oven cooking, preheat the oven to 300 degrees.
In a large dutch oven (or skillet, if cooking in the slow cooker), heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat. (If cooking in the slow cooker, transfer the brisket to the slow cooker at this time.) Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. Cover and transfer to the oven for 3 hours. (Or cover and turn the slow cooker on low for 6-7 hours.)
When the brisket has one hour left of cook time, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage. Cook until wilted and beginning to caramelize. Season with salt and pepper. Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes. (The onions and cabbage should start to turn golden brown and caramelize.)
When the brisket is done, it should be tender enough to pull apart with a fork. If it's still tough, continue to cook for an additional 30 minutes. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
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Andrew Zimmern Cooks: Corned Beef
This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!
Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.
For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.
Recipe: