Corned Beef & Cabbage
Cabbage is one of the healthiest vegetables to consume. But sometimes, with all the trimming before the produce gets to our tables, we are missing the taste that comes from the outer green leaves. So, to make it more appetizing and nutritious, I brainstormed and tried different versions of my basic recipe until I came upon this winner for my family. I hope it will be a winner for your family too.
Cabbage is one of the healthiest vegetables to consume. But sometimes, with all the trimming before the produce gets to our tables, we are missing the taste that comes from the outer green leaves. So, to make it more appetizing and nutritious, I brainstormed and tried different versions of my basic recipe until I came upon this winner for my family. I hope it will be a winner for your family too.
- kosher salt to taste
- red pepper flakes to taste
- freshly ground black pepper to taste
- 1 head green cabbage chopped coarsly
- 3 cans chicken broth
- 1/2 cup half & half
- 1/8 teaspoon garlic powder
- 2 large sweet onions sliced in half & rings
- 1/2 medium green bell pepper sliced in bite-size strips
- 1 tablespoon light brown sugar
- 1 can corned beef
- 1/2 cup water may need more to prevent scorching
- Carbohydrate 12.627421375 g
- Cholesterol 4.477 mg
- Fat 1.58775275 g
- Fiber 3.11219623921514 g
- Protein 2.41956175 g
- Saturated Fat 0.9115208125 g
- Serving Size 1 1 Serving (219g)
- Sodium 90.741425 mg
- Sugar 9.51522513578487 g
- Trans Fat 0.159947875 g
- Calories 69 calories
Step-by-step
- In a dutch oven, chop the cabbage that has been washed thoroughly and cored.
- Add the 1/2 cup of water to get the cabbage started boiling.
- Cover and let boil for about 5-7 minutes.
- Uncover and add the chicken broth, spices and sugar.
- Turn heat down to medium and cook for about 15 minutes.
- Add onion, green pepper and corned beef.
- At any stage that you may feel like the liquid is getting too low, you may add additional water to the dutch oven.
- Bring back to boil for another 15 minutes and turn back down on medium before adding the half and half.
- At this point, I perform a taste test for spices, doneness, and broth taste.
- Since the amounts would have to differ depending upon the amount of cabbage used-the recipe is most successful if it meets your taste standards.
Using canned corned beef alongside fresh green vegetables introduces a distinct chemical contrast that requires careful liquid management in a heavy-bottomed Dutch oven. While raw brassicas release considerable moisture as cellular walls break down during the initial five to seven minute steam, relying solely on that internal water risks scorching the preserved protein at the base of the pot. Adding chicken broth alongside a measured half-cup of water creates a braising medium that protects the delicate sugars in the sweet onions from burning while distributing the concentrated sodium evenly throughout the chopped greens.
Controlling Texture in Leafy Braises
Green cabbage contains tough structural fibers and high water content, meaning the difference between crisp-tender ribbons and a gray, sulfurous mush depends entirely on heat application and timing. Cooking the initial cabbage batch covered for seven minutes softens the coarse outer leaves just enough to accept seasoning without collapsing the cell structure prematurely. When adding sliced green bell peppers and onions later in the process, maintain a steady medium simmer rather than a violent rolling boil; aggressive heat ruptures pectin too quickly, turning fibrous vegetables into a uniform puree. Stirring in the half and half at the final stage adds dairy fats that coat the palate, but do not let the liquid boil afterward, or the milk solids will curdle upon contact with the salty canned meat.
- If the pot smells sharply of sulfur, the heat was too high; reduce the burner immediately and remove the lid to let volatile compounds escape.
- Should the liquid evaporate before the 15-minute mark, replenish with warm water in quarter-cup increments rather than cold liquid to prevent the Dutch oven from bowing.
- Adjust seasoning only after incorporating the canned corned beef, as cured meats release significant salt into the surrounding broth as they warm.
