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Help! What to do with leftover cabbage, potatoes, carrots from corned beef dinner

So, I had a corned beef in the freezer that we made up in the crock pot for dinner. Well, I made way too much cabbage, potatoes and carrots to go with and now we have no left over meat but a lot of leftover veggies that were boiled/steamed in the water from the meat (so they have that corned beefy flavor). Can anyone give me some ideas for what to do with these veggies? Thanks!

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  1. The first thing that came to my mind was a Fritatta. I suppose the veggies are already chopped, however, I would slice them further to better incorporate them into the egg mixture. They may have lost a bit of flavor so add seasoning to taste, chop some Italian parsley, maybe add some cheese.....

    Another idea is, although a little past the season, is to blend them all together into a Colcannon....you could sautee some leeks or even spring onions and add to the mixture.

    1. This might only be edible in my book, but for what it's worth, I sometimes take soup veggies that are left over after I finish the broth, drain well and either mash or puree, and add additional spices -- i.e. cilantro, lime juice, cotija cheese; olive oil, garlic, and paprika; pine nuts and basil and lemon juice; dill and feta cheese -- all with some olive oil and salt to taste. You can use this as a dip for toast / pita points, or depending on the texture -- perhaps if it was a bean soup -- as a spread for crostini.

      Perhaps a gratin would work, too.

      1 Reply
      1. re: cimui

        The gratin sounds like a great idea! I think I may give that a try. Maybe a little prosciutto added in would be extra yummy.

        If anyone else has any ideas, I'd love to hear them. Thanks!

      2. Colcannon! Wonderful Irish potatoes-and-cabbage fry, easy to add carrots too. Here's a link to only one of many, many recipes you can find in a Google search on 'colcannon:' http://www.foodnetwork.com/food/recip...

        Colcannon! Yum, yum!

        1. Here in the UK we'd make "Bubble and Squeak" and this is how I'd do it (carrots not used):

          Roughly mash the potatoes (skins on or off) and mix with the medium chopped cabbage. About 2:1 ratio pots to cab but it doesn't really matter. Pile into a cold, non-stick skillet with no fat/oil and place over a medium heat. Press gently down to form a rough cake about 1 to 1 1/2 inches thick. Allow to cook, undisturbed, for about 5 to 8 minutes or until you can see come crisping taking place. Turn it over (flip pf you feel brave!) to cook the other side (a little breakage doesn't matter)

          Serve as a side to cold meats. The hot/cold contrast really works and suits all kinds of relishes and sauces. Branston pickle is our fave, but do you see that in the US?

          8 Replies
          1. re: Robin Joy

            For a similar idea, you could mash the carrots and potatoes, mixing in the cabbage, and make balls or patties and fry them. Serve with sour cream horseradish sauce on the side--nothing fancy, just add horseradish to sour cream until it's as hot as you want. These would be good with dijon encrusted beef.

            1. re: Robin Joy

              Don't have a clue what Branston Pickle is. I've heard "pickle" referred to on BBC and always wondered what it was (I gathered they weren't talking about "pickles" of the cucumber variety).

              1. re: Jen76

                http://www.britishdelights.com/branst... - haven't seen it in the US, but haven't looked for it either, but this is a mail order source based in the UK.

                1. re: MMRuth

                  Thanks for the link.

                  "Branston Pickle is sweet and spicy with a chutney-like consistency, containing small chunks of vegetables in a thick brown sticky sauce."

                  Hmm...think I'll pass. ;)

                  1. re: Jen76

                    Doesn't "sound" so appetizing, does it? I'll keep my eyes out and if I try it, I'll post back!

                    1. re: MMRuth

                      Well, I must admit, I'm not a big fan of chutney-type substances. Perhaps it's a texture thing. Not a fan of "chunks" in jammy/jelly kinds of things.

                      I look forward to hearing about it though. I'm curious. Also curious about Veggiemite (isn't that what that stuff in Australia is called?). Not sure I'd ever have the nerve to try it, but still curious.

                      1. re: Jen76

                        First time? Nerves? Don't worry, you'll get to enjoy it. Branston too.

              2. re: Robin Joy

                I'm with my compatriot here. Bubble & Squeak and Branston.

                If you find Branston, it's also good with cold ham and very good on a cheese sandwich.

              3. I've done that. I just reheated the veggies & potatoes in a little corned beef liquid & ate it for lunch.