CABBAGE & CORNED BEEF SOUP
Make and share this Cabbage & Corned Beef Soup recipe from Food.com.
Provided by brianghester
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
1930'S CORNED BEEF AND CABBAGE SOUP
Great Grandmother was known for this one. When she knew we were going to visit she made a big kettle of this mouth watering soup and extra homemade bread and sweet butter. Hillandale Sweet butter is the closest taste to Grammy's. I've been making this soup for 20+yrs. Having had first timers eat this recipe Grammy's way they raved compliments and always came back for 3rd's! I've never been able to eat just one bowl. My youngest daughter (9 yrs) will not eat cabbage, but she finally ate cabbage with this soup and she loved it.
Provided by domesticatedmom
Categories Low Cholesterol
Time 2h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Empty beef into large soup pot; cover with water and mush it a bit.
- Let come to a boil and stir nicely to get the beef flavor going.
- Add cabbage and fresh carrots.
- add more water to cover and let simmer about 30 minutes.
- Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
- Simmer until potatoes and carrots are fork tender.
- Stir occasionally to ensure equal tenderness.
- Serve in large bowls and lots of cut homemade bread--you're going to need it!
- Its usually a 2 hour prep and cook combined.
- The longer it simmers the better the flavor.
CORNED BEEF AND CABBAGE SOUP
Make and share this Corned Beef and Cabbage Soup recipe from Food.com.
Provided by KarlaOregon
Categories One Dish Meal
Time 5h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1408.1, Fat 87.7, SaturatedFat 29.1, Cholesterol 445.4, Sodium 6568.8, Carbohydrate 61, Fiber 9.6, Sugar 10.8, Protein 90.2
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF AND CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield about 6 to 8 main course servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 300 degrees F.
- Place the corned beef in a colander in the sink and rinse well under cold running water.
- Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
- Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
- For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
- Remove the hash mixture from the refrigerator and stir in the parsley.
- Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
- For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP
And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.
Provided by Apple Dumpling
Categories Corned Beef and Cabbage
Time 1h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g
CABBAGE AND GROUND BEEF SOUP
A recipe from Coup de Pouce. I made it today and it's very good and filling. It's an healthy recipe.
Provided by Boomette
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
- In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
- Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.
Nutrition Facts : Calories 295.6, Fat 12.3, SaturatedFat 4, Cholesterol 55.3, Sodium 529.6, Carbohydrate 26.1, Fiber 3.9, Sugar 6.7, Protein 20.3
CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
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.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
CANNED CORNED BEEF AND CABBAGE
Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.
Provided by Keani
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
- Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
ALEA'S CORNED BEEF AND CABBAGE SOUP
My family loves corned beef and cabbage, so I take advantage of the sales on both items around St. Patrick's day. I buy extra corned beef when it goes on sale, so we can enjoy it over the next couple of months rather than just on St. Patrick's Day. When I make Corned Beef and Cabbage, I always end up with leftover corned beef. I often use the leftovers to make Corned Beef and Cabbage Casserole, but this time I decided to go a slightly lower calorie route and make Corned Beef and Cabbage Soup. I use 6 cups of liquid to make this soup, but to make it more flavorful, and reduce waste, I use all of the leftover dripping from cooking the corned beef to make up some of that 6 cups. I also add any leftover gravy to add even more flavor. I pour the leftover drippings and any leftover gravy into a large Pyrex measuring cup, then I add enough beef broth to bring it to 6 cups of liquid. The leftover corned beef will still have quite a bit of the original spice blend on it and the drippings will include spices, so there is no need to add additional spices to the broth.
Provided by ElizabethKnicely
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
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?
Nutrition Facts : Calories 106.5, Fat 0.6, SaturatedFat 0.3, Sodium 698.9, Carbohydrate 21.5, Fiber 3.3, Sugar 3.5, Protein 4.9
CORNED BEEF AND BARLEY SOUP
I love corned beef and love to find new ways to prepare it. This homey Irish soup is adapted from " The New Professional Chef".
Provided by Lorac
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot, add corned beef and brown thoroughly.
- Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.
- Add tomatoes and simmer 1/2 hour.
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