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Mar 16, 2009 08:06 AM

NOT boiled cabbage with brisket

Other ideas for cabbage with brisket for St.Pat's?

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  1. I cook mine seperately. After I boil the briskit with lots of garlic and seasonings, I top it with a brown sugar/creole mustard/apple jelly/hot pepper sauce glaze and bake it for about 40 minutes at 350. I cook the cabbage shredded in a dutch oven with onions and garlic, pickled jalapenos and some brown sugar, add tiny potatoes on top the last 20 minutes or so. The cabbage is slow cooked until it's smothered, I guess. But so good.

    1. Sauteed cabbage. One of my favorite dishes and it's super easy to make and there are lots of different additions you can add in and make it your own. Sauteeing keeps the cabbage from getting too soft and mushy in my experience. Core out half a head of cabbage and slice it thin like you would for cole slaw. Then just add some oil and sautee until it's done to your liking. I like to add onions in, often garlic too. You can deglaze the pan with some white wine or chicken stock or vinegar of your choosing. Herbs work very well with the cabbage as do raisins or dried cranberries.

      1. I like somewhat crunchy cabbage, and my husband likes it cooked to oblivion; so I saute it. I cook up to 4 slices of bacon, set aside and crumble when cool enough to handle. In the bacon grease, saute a shallot 1min and add cabbage. Cook to desired consistency. Add the bacon back in. Personally, I take my portion out when it's where I like it (about 3 - 5min in), and then cook the bejesus out of it for the husband.

        1. We like Emeril's cabbage bake. You fry bacon and reserve, then satuee onions in the bacon grease. Cut the cabbage into wedges, peel and quarter some yukon gold poatoes. Put everything in a roasting pan that fits the size of the veggies, add 2 cups of chicken stock, salt and pepper, cover with aluminum foil, and cook.

          1. We have always done a lightly dressed slaw with a good bit of vinegar. Our potatoes are cooked in the liquid with the corned beef, smashed before serving. We serve with a sharp horseradish sour cream sauce and a selection of mustards.