CORNED BEEF CABBAGE BAKE
When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! -Stephanie Norton, Bettendorf, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
Nutrition Facts : Calories 495 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1291mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
CORNED BEEF 'N' CABBAGE CASSEROLE
Comic strip characters Maggie and Jiggs inspired me to serve this meal. Whenever Maggie asked Jiggs what he would like her to cook, he answered, "Corned beef and cabbage." My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings.-Daisy Lewis, Jasper, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.
Nutrition Facts : Calories 157 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1198mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.
BAKED CORNED BEEF AND CABBAGE
Many of my friends have only eaten boiled or canned corned beef before they met me. One friend in particular, asked what I was cooking. I told her 'corned beef and cabbage'. I asked if she wanted to taste and she said she never has liked it. I asked how it was fixed. Finally figured it out as caned. She took a small bite,...
Provided by Naomi Mela
Categories Roasts
Time 4h35m
Number Of Ingredients 4
Steps:
- 1. Open the package of corned beef. Rinse well, and put into a roasting pan. Take the seasoning pack and put the seasonings into a cheese cloth and put under the beef. Use about 1/2 cup of water to rinse out beef bag and put into the pan and cover it. Put into a slow oven (about 250 degrees) and just let it cook for about 3 hrs. Most packages of corned beef are about 3lbs. If you want more, use another pack.
- 2. While meat is cooking, prepare vegetables. I usually wedge slice the cabbage. ( Cut it in 1/2, lay flat side down and cut into wedges) Wash or peel the potatoes and carrots. My family eats the skins for more nutrition. Cut into uniform sizes, about 2inch cubes for the potatoes or small wedges (1/4 cut small potatoes) and 2-3 inch lengths for the carrots(depends on the diameter).
- 3. Par boil the vegetables. Carrots on the bottom, let cook for a few min, then the potatoes and then cabbage. I find the veggies cook faster in the oven if par-boiled first. You want them to be a little under-done so they can pick up the flavors of the meat. Take the veggies out of the pan, into a bowl to keep them from over-cooking and save the broth.
- 4. Check your beef about 2-3/4 of the 3 hr mark. If it is 'fork-tender', take it out of the oven. If not, let it cook for another 20 min. When meat looks/feels like it is almost ready to fall apart, take it out of the oven, put it on a platter, add all your veggies into the pan, check the water level. If you think it needs another 1/2 cup or so, add the broth from the pan the veggies were cooked in. (You want to have the veggies at least 1/2 way covered with broth) Put the meat back into the pan, cover it and let it finish cooking the veggies.
- 5. When everything is cooked, take the cover off and turn the temp up to about 350 for about 10 min. It will make a nice crisp to the top of your meat. Take it out, put the meat on a platter and slice away. Your veggies have the great flavor of the spices and beef cooked into them so they shouldn't need any salt but some still like more pepper added to their plates. :)
AMY'S CORNED BEEF AND CABBAGE BAKE
This is a hybrid of a recipe I have in a book titled "Where's Mom Now That I Need Her?" for the recipe "New England Cabbage Bake" Being a college grad trying to find a recipe that accommodates my basic cooking skills and my low food budget is hard. I didn't have all the necessary ingredients for the whole thing so I improvised and now my boyfriend keeps asking me to remake it my way.
Provided by TeacherLady
Categories Meat
Time 45m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Prepare julienned potatoes according to box, DO NOT BAKE.
- Arrange cabbage over potatoes.
- Crumble corned beef over cabbage.
- Dot mustard over corned beef and cabbage, to taste.
- Place in oven for 30 minutes. Excess liquid may need to be removed.
Nutrition Facts : Calories 480.3, Fat 33.6, SaturatedFat 11.5, Cholesterol 171.1, Sodium 1970, Carbohydrate 10, Fiber 3.4, Sugar 4.3, Protein 33.6
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