I cheated. I made corned beef and cabbage for St. Patrick’s Day with deli-sliced corned beef.
It was just as good if not better.
This meal has been adapted from KingArthurFlour.com and Hearthstone Farm Market.
Ingredients:
- 2 cups vegetable broth
- 4 large garlic cloves, 2 sliced, 2 minced
- 1/2 tsp caraway seeds
- 1/2 tsp black pepper, plus more
- 1 small head green cabbage, outer leaves and bottom core removed, and split in half
- 1/4 cup olive oil
- salt
- 8 oz baby carrots
- 3/4 pound baby red potatoes
- 3/4 pound deli-sliced corned beef
Don’t forget to read about the history of corned beef and cabbage.
Preheat the oven to 400 degrees F.
In a large saucepan, combine broth, 2 sliced garlic cloves, caraway seeds, and 1/2 tsp black pepper; bring to a boil.
Meanwhile, slice half of the cabbage head into 1-inch slices, and cut the other half into rings or chunks.
In a large bowl, toss the 1-inch slices of cabbage with olive oil, a generous sprinkling of salt and pepper, and 2 minced garlic cloves.
Arrange on a baking pan and bake for 30 minutes; half way through, flip the cabbage pieces over.
When the vegetable broth mixture has come to a boil, add the potatoes, carrots, and remaining cabbage. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the vegetables are tender when pierced with a fork.
The vegetable mixture and the roasting cabbage should be ready roughly around the same time.
When the vegetables are cooked through, layer the corned beef evenly on top in the saucepan. Remove pan from heat, and cover. Let sit for 2 1/2 minutes; flip the corned beef and continue heating for another 2 1/2 minutes for roughly 5 minutes total.
Makes about 3 servings.
[yumprint-recipe id=’99’]