Cabbage Corned Beef Soup Recipes

Steps:

• In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
• Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
• Add garlic, basil, oregano, sautee 1 minute longer.
• Add corned beef, tomato paste, and beef stock.
• Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Steps:

• Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
• Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
• Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
• Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Steps:

• Add all ingredients to crock pot, except potatoes, stir well.
• Cook on high for one hour, turn to low for another 3-4 hours.
• Add potatoes, cook until tender.
• Usually another hour and half.
• You may need to adjust time, depending on crock pot.

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

Steps:

• Place the corned beef in a large dutch oven, along with the contents of the spice packet included in the corned beef, brown sugar, bay leaves, onion, and garlic. Fill with enough cold water to cover the beef. Bring to a boil over high heat, lower the flame, cover and simmer for 2 hours or until the beef is tender.
• Use a slotted spoon to remove and discard the onions and garlic (they've done their job and have given all their flavor already).
• Peel the potatoes, I use red potatoes and peel only the center because I like the look of it, but feel free to peel all of it or don't peel at all. Cut the carrots into large chunks. Place the potatoes and carrots into the pot with the brisket. Return to a boil over high heat and then reduce heat and simmer until fork tender, about 30 to 40 minutes. It depends on how big your potatoes are.
• Transfer the potatoes and carrots to a platter and keep warm. Add in the sliced cabbage, I like to keep the core in the cabbage so that the sliced wedges stay in tact, making it easier to move later. Bring back up to a boil over high heat. Lower the flame and simmer for 15 minutes until the cabbage is tender as well.
• Transfer the cabbage to the platter along with the potatoes and carrots and move the brisket to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before thinly slicing against the grain. Arrange the sliced beef along with the vegetables on the platter. Sprinkle with parsley and serve with grainy mustard and horseradish sauce (recipe follows).
• To make the sauce, set a medium saucepan over moderate heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Slowly whisk in 1 cup of the liquid that the beef cooked inches Cook, stirring often, until thickened, about 10 to 12 minutes. Stir in the sugar, vinegar, horseradish, salt and pepper.

Steps:

• Add the broth, chopped potatoes, onion, and garlic to a large pot.
• Bring to a boil, reduce flame and simmer until potatoes are fork tender.
• Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
• Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?

Steps:

• Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
• Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

Steps:

• Combine first 6 ingredients to large pot.
• Bring to boil, reduce heat and cook until vegetables are tender.
• Mix cornstarch and water together to make a paste.
• Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
• Now simmer, then add cream, butter, salt, pepper and beer.
• Garnish with chopped parsley.