Yes, I roast cabbage. I like the curlier Savoy cabbage for roasting, but the regular green one works fine too.
I cut a head into eighths and core it. Lay the pieces in a baking dish cut side up, and drizzle a little olive oil and balsamic vinegar over them (not too much, but I never do measure, sorry.) Then sprinkle some kosher salt and some ground black pepper over the top.
I roast it in a 350 degree oven for about half an hour before I start looking in on it. The balsamico carmelizes and burns a little too easily, which is why I don’t use too much of it. You want some of the edges of the cabbage leaves a little browned. It won’t look like a typical boiled cabbage, with the leaves all translucent, but it will still be tender.
Even my kids like it this way. And then all of the corned beef and potatoes fit in the Crock Pot - the cabbage is too cramped in it.
I just made roasted cabage and it turned out GREAT! I used about a half a head (all that fit in my roasting dish). I drizzled the chunks with vegetable oil, salted and peppered and then sprinked some red wine vinegar. I threw a few cloves of garlic in the pan and put it in the oven at 400degrees. I checked it about 30 mins later and flipped the wedges. About 15 minutes later, I pulled them out and ate a whole plate full of cabbage.
This has been added to my list of favored recipes. Thanks!
The “corn” refers to the lumps of salt and spices that were rubbed into the meat. These lumps were called corns. Nowadays, processors soak the beef in a spiced brine solution.
Well, I made my corned beef tonight, and it turned out great! I got one of the pre-packaged briskets with the little seasoning packet, boiled it for about 3 hours (adding the cabbage halfway through), and made roasted garlic (instant) mashed potatoes to go with it, inspired by another current MPSIMS thread. I also baked Irish soda bread, but haven’t tried it yet–that’s going to work with me tomorrow. Thanks for the inspiration and tips, everyone.
Dave made a corned beef brisket yesterday, by boiling. He’d never done one before. It was really tender, but MAN was it salty. We’ll try again, if someone can help us get it to come out without being so damned salty.
What’d we do wrong? He says he didn’t rinse it, didn’t know he had to. Any other suggestions?
Put the potatoes in with the brisket. I don’t know the science behind it, but a raw potato in the sauce or broth always seems to take the salty edge off of stuff. Corned beef by definition is salty, although it shouldn’t be unbearably so. Maybe they make a reduced sodium brisket?
My father in law is the king of pressure cooking. You get the same tenderness and flavorfullness of boiling, but in much less time. My family has never had the tradition of corned beef and cabbage, but now I really really want some. And I can’t eat today cause I’m having an outpatient procedure today! Dang you all! Dang you all to heck!
How long should I rinse? Should I soak it? And, he added potatoes, carrots and onions for about the last hour of cooking, and they absorbed a lot of the salt; how can we avoid that?
I just give it a quick rinse to get the goo off and dry it a little. I wouldn’t soak it - it’s already getting soaked if you’re cooking it traditionally.
I think the veggies are going to absorb whatever salt is left in the brisket, but if you really don’t like them salty, you could cook them seperately. I do the cabbage by itself, but I see no reason why you couldn’t roast all of the veggies and add them to your plate. Hmm, I may do my potatoes that way this weekend…
OK , I put my brisket in the crock pot (on low)at 7 AM this morning. I’m pretty much following your recipes Cowgirl Jules. I put potatoes, sweet onions, and carrots on the bottom of the pot, then put the meat on top and added a little Sierra Nevada Pale Ale, cider vinegar, and water, and extra fresh ground pepper.
I just came home for lunch to check on it. It smells good, but after 6 hours, is still looking pretty raw. I’m pretty confident it will be fine by 6 PM or so, but it’s my first time, so, just keeping an eye on things.
I’m also going to roast the cabbage per your recipe, it sounds just too delicious to pass up. I think my kids are going to love it.
I bought a small slab of Irish cheddar, an Irish soda bread, and my husband bought the Guinness and Sierra (green label!)
I’m even wearing green. You’d think I was actually Irish.
It’s going to be pink, even when it’s cooked. But you knew that, right? I check doneness by how easily it flakes with a fork. If I can pull it apart, it’s done.
It’s not like I specifically eat it on St. Patty’s Day, but I’ve had a craving for it and I knew it would be on sale.
Hopefully I can still get it.
Anyone ever tried it fried? It was something my mom used to make.
Shred the cabbage and put it in a big pot with a little water. When it starts to wild, open one of those cans of corned beef and stir in. When heated through, serve with rice and butter.
It was a family favorite.
But for a brisket, I always boil it. It just doesn’t taste right baked or grilled.
