How to Cook Cabbage and Carrots for Corned Beef

Corned beef and cabbage is a classic Irish-American dish that is commonly eaten on St. Patrick’s Day. The tender, salty corned beef is simmered alongside hearty root vegetables like cabbage, carrots, potatoes and turnips. Learning how to properly prepare the cabbage and carrots is key to getting the perfect texture and flavor. This article will explain in simple terms how to cook cabbage and carrots when making corned beef and cabbage.

Selecting the Cabbage

When choosing a cabbage to cook with corned beef opt for standard green cabbage. Look for a head that is heavy for its size with tightly packed leaves. Avoid cabbage heads with brown spots or blemishes. A 1-2 pound head of cabbage will serve 4-6 people.

Smaller “baby” cabbages can also be used. They cook faster and have a more delicate flavor. Savoy cabbage is another alternative, offering a more ruffled appearance and tender texture when cooked.

Preparing the Cabbage

Start by removing any damaged outer leaves from the cabbage head. Rinse the cabbage under cool running water. Use a sharp knife to cut the cabbage into quarters and remove the tough core/stem from each quarter.

Next, place the cabbage quarters flat-side down and slice them crosswise into 1-2 inch wide strips. The strips will separate into individual cabbage wedges.

For even cooking, the wedges should be approximately equal in size. Keep them about 1-2 inches wide at the thickest part.

Cooking the Cabbage

Add the cabbage wedges to the pot with the corned beef brisket during the last 15-30 minutes of cooking time. This prevents them from becoming overly soft.

Cover the pot and allow the cabbage to cook just until fork tender, about 5-10 minutes. Cabbage cooks quickly, so be careful not to overcook it.

The cooking liquid will impart delicious flavor to the cabbage. For more depth of flavor, try adding spices like caraway seeds or a bay leaf to the cooking liquid.

Selecting Carrots

Choose smooth, firm carrots without cracks or blemishes. Medium sized carrots are ideal, as very large carrots may not cook through fully. Baby carrots can also be used.

Carrot varieties like Nantes and Danvers offer great flavor. Rainbow or heirloom varieties also add beautiful color. Plan on about 2-3 carrots per person.

Preparing the Carrots

Rinse dirt off the carrots under running water. Trim both ends and peel with a vegetable peeler or paring knife.

Slice the carrots on the diagonal into 1-2 inch chunks. Cutting on an angle increases the surface area for flavor absorption.

For aesthetically pleasing slices, first cut the carrots lengthwise down the center, then cut on an angle.

Cooking the Carrots

Add the carrots to the corned beef pot about 30 minutes before the meat is done. This gives them sufficient time to become fork tender without turning mushy.

Cover and allow the carrots to cook until they can be easily pierced with a fork. The cooking time will vary based on size of pieces, typically 10-20 minutes.

The salty corned beef broth boosts the natural sweetness of the carrots. For more complexity of flavor, add spices like thyme, parsley or bay leaf.

Tips for Perfect Cabbage and Carrots

• Add the cabbage during the last 15-30 minutes of cooking so it retains some bite. Carrots go in about 30 minutes before the corned beef is done.

• Use a sharp knife and cut the cabbage into uniform 1-2 inch wedges so it cooks evenly. Cut carrots into similar sized 1-2 inch chunks.

• Do not overcook the vegetables. They should be fork tender with a little resistance left in the centers.

• Use spices like caraway, thyme, parsley or bay leaf to add flavor to the vegetables while cooking.

• If the cooking pot is too full, remove the vegetables and reheat in the broth for serving.

With these simple tips, you’ll have tender cabbage and carrots that perfectly complement the salty, tender corned beef. Your St. Patrick’s Day feast will be amazing!