How to Cut Cabbage into Perfect Wedges for Corned Beef

Corned beef and cabbage is a beloved traditional Irish-American dish, often served for St. Patrick’s Day or as a hearty winter meal. While the corned beef is certainly the star, the humble cabbage plays an important supporting role. Cutting the cabbage properly into wedges helps it cook evenly and absorb all the delicious flavors of the corned beef. Follow this simple guide for tips on selecting, preparing, and cutting cabbage into the ideal wedges to complement your corned beef

Choosing the Right Cabbage

The first step is selecting the perfect cabbage head for wedges. For corned beef and cabbage, green cabbage is traditional, but savoy cabbage also works well. Look for a cabbage head that feels heavy for its size with tightly packed leaves. This indicates freshness. Avoid any with wilting, browning, or loose leaves.

Washing and Preparing the Cabbage

Before cutting, wash the cabbage under cool running water to remove any dirt or debris Gently rub the leaves with your hands or use a vegetable brush if needed Peel away any tough or damaged outer leaves. The fresher and cleaner the cabbage, the better it will complement the corned beef.

Removing the Core

Place the cabbage on a cutting board stem-side up. Using a large, sharp knife, carefully slice around the core in a circle to remove it. Cutting out the tough core helps the wedges cook evenly later on.

Cutting the Cabbage into Wedges

Now the cabbage is ready for cutting into wedges. Here are two simple methods:

• Halve and quarter method: Split the cabbage in half through the stem. Lay each half flat-side down and cut into quarters for 4-6 even wedges.

• Pie wedge method: Stand the cabbage up and slice from top to bottom into 6-8 pie-shaped wedges.

Either way, aim for roughly even, 2-3 inch wide wedges. Cutting through the stem keeps the leaves intact for better flavor absorption.

Alternative Cabbage Cutting Techniques

For a different texture, you can also:

• Thinly shred the cabbage into strips using a knife or grater.

• Slice the wedges crosswise into 1-inch strips.

• Process into fine shreds using a food processor.

These give a lighter, more delicate texture and appearance.

Cooking the Cabbage Wedges

With your cabbage wedges prepped, add them to a pot with the corned beef, broth, and seasonings. The wedges will cook down into tender perfection, soaking up the delicious flavors. Cook time varies, but cabbage is usually done in 30-60 minutes.

Tips for Perfectly Cooked Cabbage Wedges

• Browning the wedges in bacon fat or butter before adding liquid amplifies flavor.

• Add spices like caraway, dill, or bay leaves to the pot for extra complexity.

• Cook just until tender-crisp; overcooking leads to sulfur odor and mushy texture.

• Finish with a splash of vinegar or lemon juice to brighten flavor before serving.

Why Cabbage Wedges Work So Well

Understanding why wedges are ideal for corned beef and cabbage sheds light on this time-tested technique:

• The wedge shape allows optimum contact with surrounding broth and seasoning for excellent flavor absorption.

• Cutting through the core keeps leaves attached so they don’t separate while cooking.

• Uniform sizing promotes even cooking from wedge to wedge.

• The structure stands up to lengthy braising while still becoming tender.

• Wedges simply look more appealing compared to haphazard cabbage chunks.

So for your next corned beef dinner, take the time to properly cut the cabbage into wedges. Your patience will be rewarded with beautiful, flavor-packed cabbage that perfectly complements the meat.

Frequently Asked Questions About Cabbage Wedges

What size cabbage should I use?

For 4-6 portions, select a medium 1.5-2 lb head of cabbage. Size up for bigger crowds. Smaller cabbages can still work, you’ll just get fewer wedges.

Should I remove the thick outer leaves?

Yes, peel off any tough, damaged outer leaves before cutting the wedges. The tender inner leaves cook down best.

Do the wedges have to be perfect?

No need to obsess over perfectly even wedges. Slightly irregular sizes are fine and will cook similarly.

Can I cut the cabbage ahead of time?

It’s best to cut the cabbage wedges shortly before cooking. If needed, store them in the fridge in a bag or container for up to 3 days.

What if some leaves detach while cooking?

No worries if some leaves fall off the wedges during cooking. Simply fish them out and serve those leaves alongside the intact wedges.

Can I use pre-cut packaged cabbage?

Pre-cut cabbage works but may not have the flavor or structural integrity of fresh wedges. Use extra seasoning and gentle cooking.

What other meals work well with cabbage wedges?

Beyond corned beef, wedges work great in soups, sautés, roasts, and simmered cabbage side dishes. Get creative!

With a few simple techniques and a sharp knife, you can transform an ordinary cabbage into tender, flavorful wedges that make corned beef and cabbage a meal to remember.