Corned beef and cabbage is a classic Irish-American dish that is commonly served on St. Patrick’s Day. The tender, salty corned beef paired with sweet, hearty cabbage makes for a delicious and filling meal. But cooking the cabbage properly is key to complementing the flavorful corned beef. Here are some tips on how to cook cabbage so it’s the perfect accompaniment to corned beef.
Boiling Cabbage
One of the easiest ways to prepare cabbage is to simply boil it This cooking method results in cabbage that is tender but still has some bite to it.
To boil cabbage
-
Remove any damaged outer leaves from the cabbage head Cut the cabbage into quarters and remove the tough core from each quarter
-
Cut each cabbage quarter crosswise into 1-2 inch slices. The thinner you slice the cabbage, the faster it will cook.
-
Bring a large pot of salted water to a boil. Add the cabbage and boil for 5-7 minutes until just tender but still crisp.
-
Drain the cabbage well and season with salt, pepper, and butter or olive oil if desired.
Boiled cabbage pairs nicely with corned beef since the textures complement each other – the tender corned beef and the slightly crunchy cabbage.
Steaming Cabbage
Steaming is another simple way to cook cabbage that preserves more nutrients than boiling.
To steam cabbage:
-
Prepare the cabbage as above, cutting it into quarters and slicing each quarter.
-
Set up a steamer basket in a large pot with about 1 inch of water. Bring the water to a boil.
-
Add the cabbage slices to the steamer basket, cover, and steam for about 10-12 minutes until tender but still retaining some crunch.
-
Remove from heat and season as desired.
Steamed cabbage has a brighter green color and a sweeter, more delicate flavor that won’t overpower the corned beef.
Sautéing Cabbage
For richer flavor, try sautéing sliced cabbage in butter or olive oil.
To sauté cabbage:
-
Slice cabbage into 1/4 inch slices.
-
Heat 1-2 tablespoons of butter or olive oil in a large skillet over medium heat.
-
Add the cabbage and cook, stirring frequently, for 6-8 minutes until wilted and lightly browned.
-
Season with salt and pepper. Can also add minced garlic for more flavor.
The high heat caramelizes the natural sugars in the cabbage, giving it a deeper, more complex taste. Sautéed cabbage stands up well to corned beef.
Adding Flavor
To make cabbage more flavorful, consider adding spices and herbs like caraway seeds, toasted fennel seeds, thyme, sage, or bay leaf. A splash of vinegar or lemon juice also brightens up the flavor.
Don’t Overcook
It’s important not to overcook cabbage or it will become limp and watery. Remove it from heat as soon as it reaches the tender-crisp stage. Cabbage cooked just until tender pairs best with corned beef in terms of complementary textures.
Follow these simple methods for cooking cabbage and you will have the perfect accompaniment to your savory corned beef. The cabbage provides color, texture and flavor contrast that completes this classic Irish-American dish. Adjust cooking times as needed to get your ideal texture and enjoy!
:max_bytes(150000):strip_icc()/cornedbeefandcabbage32006-56e15ba73df78c5ba0568dd0.jpg)
How to Make Corned Beef With Cabbage
- Put the corned beef brisket and spices, and add Guinness and water.
- Cook! it for about 5 hours on the stove top, or 10 hours in a Crock-Pot.
- If you’re using a slow-cooker method: Add the carrots and potatoes after 6 hours of cooking time, and the cabbage 2 hours after that.
- If you’re using the stove-top method: Cook the corned beef until it’s totally finished, and set it aside to rest while you add the potatoes and carrots to the pot to simmer in the juices for 20 minutes. Then, add the cabbage and simmer another 10 minutes.
- After the corned beef has rested at least 15 minutes (regardless of cooking method) it’s time slice is against the grain — slicing against the grain ensures that every bite is super tender — and serve!
Stovetop VS Crock-Pot Method
Corned beef and cabbage is all about a nice, slow cook to tenderize the beef until it’s nearly falling apart, which you can achieve either with a slow-cooker, or using a big pot with a lid (a Dutch oven works great) on top of the stove. Some love the set-it-and-forget-it ease of a slow-cooker, while others feel like it’s a hassle to think so far ahead. And speaking of time, heads up: In the slow-cooker, the corned beef brisket will take 8 to 10 hours to cook, whereas the stove top version takes only 4.5 to 5 hours. A great rule of thumb for the stovetop version is that you’ll need about 45 minutes of cooktime per pound of brisket, but you can always check for doneness with a meat thermometer. Corned beef is done when you see an internal temperature of 145°F on an instant-read thermometer.
How to Make Corned Beef & Cabbage | Allrecipes
FAQ
How to cook cabbage to accompany corned beef?
Cut cabbage into small wedges. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes. Remove meat and let rest for 15 minutes.
How long should I boil cabbage for?
Bring a large pot of salted water to a boil, then add cabbage. (It’s okay to crowd the pot because the cabbage will shrink!) Step 2Cook until tender, about 5 minutes for shredded cabbage and about 10 minutes for wedges.
What seasoning for corned beef and cabbage?
Good quality, fresh ground black pepper with the corned beef. Caraway seed works really well with cabbage. Roughly chopped cabbage, caraway seed, salted butter. Steam gently for minutes, sauté in the butter and caraway seed to finish off.
How do you cook corned beef in a Dutch oven?
To cook corned beef in a Dutch oven, first boil the corned beef, then simmer until the meat is tender. Once the meat is cooked, remove it from the Dutch oven and let it rest before slicing across the grain. While the meat is cooking, prepare the vegetables. Cut potatoes in half, cut the cabbage into wedges, and peel and cut the carrots. Add the potatoes and carrots to the Dutch oven and cook until tender. Add the cabbage and cook for about 15 more minutes.
What is corned beef and cabbage?
Corned Beef and Cabbage is a classic Irish-American dish made with cured beef brisket, simmered until tender, and served with boiled vegetables like cabbage, carrots, and potatoes. Ina Garten’s version brings a gourmet touch with balanced flavors and a perfectly cooked result.
What cut of beef should I use for corned beef & cabbage?
For this corned beef and cabbage recipe, you’ll want to use the “flat” cut, which is typically rectangular in shape, even in thickness and relatively leaner than the “point” cut, which is more marbled, thicker and smaller in size. Make sure to save the spice packet! Carrots and potatoes: These vegetables add heartiness to this dish.
What is Ina Garten’s Corned Beef and Cabbage?
Ina Garten’s Corned Beef and Cabbage is a hearty and flavorful dish perfect for St. Patrick’s Day or a comforting family dinner. It combines tender corned beef with perfectly cooked cabbage, carrots, and potatoes.
How do you reheat corned beef & cabbage?
Reheat: Place the leftovers in a pot with a little broth or water. Heat over low to medium heat, stirring occasionally, until warmed through. This easy and hearty Corned Beef and Cabbage recipe is the perfect comforting meal for any occasion.
How long does it take to cook corned beef?
Because no one wants mushy cabbage or potatoes, you’ll add those ingredients closer to the end. After five hours, nestle the potatoes around the sides of the corned beef and top with the wedges of cabbage. Cook for two to three more hours until the corned beef, cabbage, and potatoes are tender.