# Corned beef and cabbage: Carrots, or no? **URL:** \ **Category:** Cafe Society\ **Created:** [March 13, 2017, 6:25pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105 "2017-03-13T18:25:33Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 13, 2017, 6:25pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/1 "2017-03-13T18:25:33Z")
I’ve been cooking corned beef and cabbage for a lot of years. I used to always put carrots in the pot. Lately, I don’t. (Potatoes always go in, because the time I didn’t it was much too salty. Potatoes absorb the excess salt.) So what do you think: Carrots, or no carrots? ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [March 13, 2017, 6:28pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/2 "2017-03-13T18:28:01Z")
Yes. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [March 13, 2017, 6:29pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/3 "2017-03-13T18:29:16Z")
Why did _you_ stop adding the carrot? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 13, 2017, 6:35pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/4 "2017-03-13T18:35:17Z")
> [@DCnDC](#): > > Why did _you_ stop adding the carrot? I don’t remember. It might have been because the pot was too small. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [March 13, 2017, 6:52pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/5 "2017-03-13T18:52:10Z")
Carrots, potatoes and celery are simmered in the broth. The cabbage is roasted in the oven, though. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 13, 2017, 6:54pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/6 "2017-03-13T18:54:01Z")
Yes to the carrot! This year the wife is switching things up and making a Smoked Pork Shoulder and Cabbage instead of Corned Beef. ---
**Author:** ![gnoitall](https://avatars.discourse-cdn.com/v4/letter/g/bb73d2/32.png) [@gnoitall](https://boards.straightdope.com/u/gnoitall)\ **Post date:** [March 13, 2017, 6:56pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/7 "2017-03-13T18:56:03Z")
> [@jnglmassiv](#): > > Carrots, potatoes and celery are simmered in the broth. Check. > [@](#): > > The cabbage is roasted in the oven, though. We usually steam it separately, stovetop. Best use of carrots is [mashed carrots and parsnips](http://allrecipes.com/recipe/213625/parsnip-and-carrot-puree/). (not our typical recipe, but representative.) ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [March 13, 2017, 7:17pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/8 "2017-03-13T19:17:57Z")
> [@Johnny\_L.A](#): > > Potatoes absorb the excess salt. No, they don’t. [do potatoes absorb excess salt in food? - Factual Questions - Straight Dope Message Board](http://boards.straightdope.com/sdmb/showthread.php?t=528089) But they taste yummy. Yes to the carrots. ---
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [March 13, 2017, 7:26pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/9 "2017-03-13T19:26:49Z")
No to the carrots. Just corned beef, cabbage, and potatoes. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 13, 2017, 7:28pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/10 "2017-03-13T19:28:27Z")
> [@Telemark](#): > > No, they don’t. [do potatoes absorb excess salt in food? - Factual Questions - Straight Dope Message Board](http://boards.straightdope.com/sdmb/showthread.php?t=528089) But they taste yummy. In my experience, they do. Perhaps it has been disproven, but I have found that given a finite amount of salt, some portion of it will season the potatoes. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [March 13, 2017, 7:34pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/11 "2017-03-13T19:34:07Z")
> [@Telemark](#): > > No, they don’t. [do potatoes absorb excess salt in food? - Factual Questions - Straight Dope Message Board](http://boards.straightdope.com/sdmb/showthread.php?t=528089) But they taste yummy. > > Yes to the carrots. Potatoes are bland enough that they make you want the excess salt. I add a ton of carrots because there aren’t many things better then carrots mashed up with potatoes, butter and a little of the juice poured over the top. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [March 13, 2017, 7:45pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/12 "2017-03-13T19:45:52Z")
I say no to the carrots, but I hate, hate, HATE cooked carrots. I can eat them raw, but cooked, and they are just terrible. My mother would put them in her Irish stew, and I’d torment over having to eat them. The only why I could get through dinner was to mash them up with some potatoes to hide the taste/texture. Out with the carrots!! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 13, 2017, 7:47pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/13 "2017-03-13T19:47:42Z")
Yes, of course carrots. It’s a sad plate if it’s just corned beef with cabbage and potatoes. The carrots add a nice colorful pop to it and a contrasting sweet flavor. Feel free to add other root veggies, but carrots are absolutely required for me. ---
**Author:** ![Ulf\_the\_Unwashed](https://avatars.discourse-cdn.com/v4/letter/u/b4bc9f/32.png) [@Ulf\_the\_Unwashed](https://boards.straightdope.com/u/Ulf_the_Unwashed)\ **Post date:** [March 13, 2017, 8:55pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/14 "2017-03-13T20:55:56Z")
Carrots, yes. Carrots are good with salt. And corned beef and cabbage amounts to a salt delivery system. Therefore… ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [March 13, 2017, 9:50pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/15 "2017-03-13T21:50:39Z")
> [@gnoitall](#): > > We usually steam it separately, stovetop. I used to simmer the cabbage, too. That’s how Mom made it when I was a kid.l so I did the same…until I tried it roasted with garlic, olive oil and a touch of balsamic vinegar. I was totally converted with one bite. Speaking of seasonal mash recipes, who else wants colcannon? ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 13, 2017, 9:53pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/16 "2017-03-13T21:53:45Z")
Yes, why wouldn’t you? ---
**Author:** ![gnoitall](https://avatars.discourse-cdn.com/v4/letter/g/bb73d2/32.png) [@gnoitall](https://boards.straightdope.com/u/gnoitall)\ **Post date:** [March 13, 2017, 10:23pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/17 "2017-03-13T22:23:32Z")
> [@jnglmassiv](#): > > I used to simmer the cabbage, too. That’s how Mom made it when I was a kid.l so I did the same…until I tried it roasted with garlic, olive oil and a touch of balsamic vinegar. I was totally converted with one bite. > > Speaking of seasonal mash recipes, who else wants colcannon? > [@Chronos](#): > > Yes, why wouldn’t you? Hells yeah! Or [champ](https://en.wikipedia.org/wiki/Champ_(food)). Or both, and boiled potatoes straight up, and carrots-n-parsnips to boot. Hmm. We do tend to end up with a lot of boiled mashed roots. Yum. ---
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [March 13, 2017, 11:13pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/18 "2017-03-13T23:13:50Z")
Definitely carrots. Otherwise, it’s not “Irish\*.” It took me almost 40 years to realize that the add ons are the colors of the Irish Flag. Green (cabbage), white (potatoes), and orange (carrots.) \*I know corned beef and cabbage isn’t really Irish. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 13, 2017, 11:19pm UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/19 "2017-03-13T23:19:15Z")
> [@Casey1505](#): > > Definitely carrots. Otherwise, it’s not “Irish\*.” It took me almost 40 years to realize that the add ons are the colors of the Irish Flag. Green (cabbage), white (potatoes), and orange (carrots.)[/SIZE] How about green (cabbage), white (potatoes), and orange(-ish) (beef)? ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 14, 2017, 12:10am UTC](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105/20 "2017-03-14T00:10:41Z")
Where are you getting green cabbage from? Kale, sure, but cabbage is white. [Next page](https://boards.straightdope.com/t/corned-beef-and-cabbage-carrots-or-no/782105.md?page=2)