How do you cook cabbage?!
Answers: This is my first St. Patty's Day away from home (married in April). Like many I am making corned beef and cabbage for dinner tomorrow, but I have never made cabbage. What are the basics?
Cabbage Cooking Tips
Complimentary herbs and spices for cabbage include celery seed, mustard seed, nutmeg, savory, tarragon, garlic, caraway seed, dill weed, black pepper, and thyme. Good companion vegetables include potatoes, leeks, onions, and carrots. It pairs beautifully with corned beef, bacon, and sausage.
Use red or purple cabbage leaves to hold side dishes or salads on the plate for an attractive and colorful accent. Cabbage heads can be hollowed out and used as unique serving containers for cold dips and spreads. Red and purple ones make excellent centerpieces used as a container.
Many cooks prefer to trim away the bitter white core of the cabbage before shredding or cooking. If you need the leaves whole to stuff, you'll find it easier to separate them if you core the cabbage and plunge into boiling water for one minute. Drain well, blot dry, and proceed to separate the leaves. Repeat as necessary the closer you get to the center of the cabbage.
For general cooking purposes, cabbage can be steamed, baked, braised, sauteed or stuffed, as well as eaten raw.
Boil it, careful its SMELLY!!!!lol
boiled...with a bit of salt and pepper....I add a tiny bit of cinnamon to mine.
This is what I do. I cook the corned beef in a big pot of water for a couple of hours. The last half hour I add to the pot 1/2 cut up cabbage, carrots, and potatoes. The meal is all in one pot. (hint: Add a beer to the water when you cook the corned beef - it adds flavor and tenderizes the meat!)
Big pot, water, saltmeat, maybe some adoullie sausage just a little, smother.
I don't like cabbage cooked. The exception is a cabbage casserole. It has ground pork, rotel tomatoes, cheese, rice and you should be able to find the recipe online.
I think if you slow cook it all together, like in a "crock pot" it will turn out good. But, if you serve enough Irish Whiskey with it no one will notice either way. Good Luck, Erin go Bragh!
Cut your cabbage in wedges, cut up some carrots with it, put in 3 or 4 peeled potatoes, some onion, add salt and pepper, a little butter in you like it, cook until everything is done, crumble up a can of corned beef in it, simmer for a few more minutes, serve with green beans and fried corn bread. Thats what I'm having tomorrow.
Boil it. Thats the traditional Irish way. But be warned it stinks!
You boil cabbage. But - as it boils, it makes its own water. Start with just an inch or two in the pot. Fill the pot up with cabbage. It will boil down. Add salt and butter, with perhaps some onion flakes. Don't let it boil dry, though!
Good luck!
Normally I would cut it into wedges and add it to the pot with the corned beef.
Other people cook it seperately.
Much depends upon the size of the meat, and the pot.(also the number of people)
IRISH CORNED BEEF AND CABBAGE WITH MUSTARD SAUCE
Printed from COOKS.COM
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1 (4 lb.) corned beef brisket
2 med. onions, sliced
1 med. onion, studded with 3 whole cloves
1 lg. carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 tsp. pepper
2 lbs. sm. new potatoes, peeled
1 (2 lb.) cabbage, cut into wedges
Irish Mustard Sauce
Combine corned beef and water to cover in a large Dutch oven; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary.
Reduce heat, cover and simmer 4 hours or until tender. Remove onion and parsley. Add potatoes to Dutch oven. Simmer 10 minutes. Add cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf.
Transfer corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce. Yield: 6-8 servings.
If your making corned beef as well....cook your corned beef for a bout 4 hours or until fork tender....remove meat....add 1 cabbage .....quartered or shredded return meat...bring to a boil then turn down to a simmer for about 30 mins or until cabbage is tender....
I cut mine into 1/4's and put it into the water that I cooked the corned beef in, boil until tender.
Things You’ll Need:
pan to fry bacon
8 slices bacon
1 head of cabbage
1 medium onion, chopped
? cup water
2 tbsp brown sugar
1 clove garlic, finely chopped
1 tsp seasoned salt
? tsp crushed red pepper
Step 1:
The first step to cooking cabbage supreme is to chop the onion and set aside.
Step 2:
The next step to making cabbage supreme is to chop cabbage and set it aside also.
Step 3:
Then, fry the bacon and remove from pan.
Step 4:
Add onion and saute.
Step 5:
Add water, brown sugar, garlic, seasoned salt and red pepper. Simmer for a few minutes and then add cabbage.
Step 6:
Cover and cook for 10 minutes, stirring occasionally to mix with liquid.
Step 7:
When ready to serve, crumble bacon over cabbage and mix. Serves 6
I cut a small one in quarters and throw it in the pot with the corned beef, about 15 min. before dinner's ready..... Or, you can cut it in quarters, and put it in a casserole pan with about 1" of water; cover with waxed paper (or lid) and microwave for about 4 min; put butter, salt & pepper on top...
I know how to cook cabbage. Simply cut it into very small pieces and then keep them in water for some minutes while you prepare the spicy part. Hmmm... simply fry them! I can't explain it but can cook it! Hahah!!!
Slllooooooooooow cook it. When we buy corned beef it is usually in like a marinade already. Just pour it all in a crock pot, cut up a head of cabbage, You can add onions and potatoes too. I would put only enough water in to cover everything. Yummmm!!
I make cabbage rolls.
Boiled is plain. Steamed then pour over a cheese sauce - like cauliflower cheese. Delicious.
I also do a brilliant cabbage rice.
Chop up 1/2 a cabbage with two onions and sweat in a bit of oil in a saucepan.
Wash 1 1/2 cups of easycook rice and add to cabbage and onions and fill the pot to about 3/4 full with boiling water. Add a couple of stockcubes to the water and lower the heat to medium and allow to simmer about 20 minutes. Until liquid is reduced and rice swells and is cooked. You can also add some tomatoe to cabbage and onion for extra flavour.
Serve as you would rissotto.
Enjoy.