What Cabbage to Use for Corned Beef: The Ultimate Guide

Corned beef and cabbage is a classic Irish-American dish that has become a staple for St Patrick’s Day celebrations While the corned beef gets much of the attention, the cabbage plays an equally important role in creating this delicious one-pot meal. Choosing the right cabbage can take your corned beef and cabbage from good to great! In this ultimate guide, we’ll cover everything you need to know about picking the perfect cabbage to pair with corned beef.

Cabbage comes in a diverse range of varieties, each with their own unique texture, flavor, and best uses. Here’s a quick overview of the most common types of cabbage and their characteristics:

• Green cabbage – This is the most widely available and affordable option. It has lightly sweet, crisp leaves Sturdy heads are great for braising, cooking, and holding up to corned beef

• Savoy cabbage – Has crinkly, ruffled leaves with an earthy, mellow flavor. More delicate than green cabbage.

• Red cabbage – Adds color to dishes. It has a mild peppery taste and crisp texture. Color fades when cooked.

• Napa cabbage – Also called Chinese cabbage. It has a mild, sweet flavor with tender, pale green leaves. Better for Asian-style stir fries than corned beef.

• Brussels sprouts – These mini cabbages have a distinctly robust, bitter taste. Usually a side dish, not ideal paired with corned beef.

The Best Cabbage for Corned Beef

When it comes to the classic corned beef and cabbage dinner, green cabbage is hands-down the top choice. Sturdy, hardy heads of green cabbage hold up beautifully to long simmering or braising with corned beef. Their lightly sweet flavor provides the perfect complement to salty, rich brisket.

Savoy cabbage can also work well, adding its ruffled texture and earthy essence, though it’s a bit more delicate than green cabbage. Just take care not to overcook it.

While red cabbage or Napa can be used, their flavors and textures don’t quite match the hearty corned beef as nicely. And Brussels sprouts are too strong tasting and small to substitute for cabbage wedges.

Bottom line: opt for good old green cabbage as your staple for corned beef and cabbage recipes. It’s the right balance of crunch, sweetness, and sturdiness to stand up to the seasoned meat.

When to Choose Smaller or Larger Cabbages

Cabbages can range dramatically in size from 1 to 7 pounds. In general, smaller heads around 2 pounds are best for corned beef and cabbage. This size yields ideal 4 to 6 wedges after cutting that hold their shape and cook evenly with the meat.

Giant cabbages may look impressive but can be tricky for this dish. Their huge, dense heads require longer cooking which can lead to mushy cabbage. Stick to smaller sizes if you can.

However, if you are cooking for a large gathering, one massive head is more economical than multiple small ones. Just take care not to overcook it. Add it later in the cooking process after the meat has simmered for 1-2 hours.

Preparing Green Cabbage for Cooking

• Choose fresh-looking heads that feel firm and heavy for their size, avoiding any with yellowing, spotty, or limp leaves. The leaves should be tightly packed.

• Cut out the tough core at the base using a sharp chef’s knife. Slice the head into quarters, then cut each quarter in half to make wedges. Rinse and pat dry.

• Leave wedges intact if you want them to hold their shape better during simmering. For faster, more even cooking, cut the core out of each wedge and separate the leaves.

• Add cabbage wedges to the pot after the meat has cooked for 1-2 hours. Let simmer 15-20 minutes until tender but not mushy.

• For quicker cooking, thinly slice or shred cabbage instead of wedge cutting. Or, cook the cabbage separately from the corned beef.

Cooking Tips for Perfect Cabbage with Corned Beef

• Don’t overcook the cabbage! Cabbage gets unpleasantly soft and sulfurous if cooked too long. Stop cooking while still a touch crunchy.

• Check for doneness occasionally by piercing a wedge with a fork or knife tip. It should pierce through fairly easily when done.

• Add aromatic seasonings like caraway seeds, juniper berries, or peppercorns to the pot for extra flavor.

• Introduce some acidity by deglazing the pan with vinegar or lemon juice before adding the cabbage. This brightens the flavor.

• Turn the cabbage at least once during cooking to ensure even cooking. Use tongs to gently flip the wedges.

• Cook cabbage separately if your meat cooks faster, then reheat it briefly in the corned beef broth before serving.

• Shred or slice thinly if you want the cabbage to cook faster and incorporate into the broth more.

• Add beer or broth to the bottom of the pan when roasting cabbage wedges for the most flavor and moisture.

Common Questions

Can I use red cabbage instead?

You can substitute red cabbage but the color will fade and bleed into the broth, losing visual appeal. The flavor is also more peppery.

What about Brussels sprouts or kale?

Sturdy greens like kale or collards can work but require longer cooking times. Brussels sprouts are too small and strong tasting to substitute. Stick with green cabbage.

Do I need to peel the outer cabbage leaves?

The outer dark green leaves are very tough. It’s best to peel off at least 1-2 layers before cutting to get to the tender inner leaves.

Should I boil the cabbage first?

No need to pre-boil. Adding raw, rinsed wedges directly to the simmering corned beef infuses more flavor. Just cut small or thinly slice for quicker cooking.

Can I use bagged shredded cabbage?

Pre-shredded cabbage loses flavor and moisture quickly. Bagged coleslaw mix is not ideal. Shred your own cabbage right before cooking for the freshest taste and texture.

Transforming a Simple Side into a Star

With the right cabbage variety, preparation, and cooking technique, the humble cabbage becomes the perfect foil for salty, tender corned beef. Crisp, subtly sweet wedges or shreds balance the rich meatiness. So choose your cabbage wisely and cook it carefully for a corned beef dinner that’s tastier than ever this St. Patrick’s Day!