Cabbage Wedges With Beef Recipes

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ROASTED CABBAGE WEDGES



Roasted Cabbage Wedges image

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

Provided by France C

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 6

1 (3 pound) cabbage
½ cup melted butter
2 teaspoons caraway seeds
2 teaspoons white vinegar
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
  • Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
  • Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 10.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 131.9 mg, Sugar 5.5 g

ROASTED CABBAGE WEDGES



Roasted Cabbage Wedges image

Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Steps:

  • Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 3 g, Protein 2 g

GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD



Grilled Cabbage and Corned Beef Wedge Salad image

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 very thin slices corned beef from the supermarket deli
1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon whole-grain mustard
1/2 cup parsley leaves
1/2 teaspoon cider vinegar, or more to taste
1 medium carrot, shredded (1/2 cup)
1 scallion, sliced

Steps:

  • Preheat a grill for cooking over medium-high heat.
  • Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
  • Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
  • Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
  • Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
  • Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

SWEET AND SOUR CABBAGE WEDGES



Sweet and Sour Cabbage Wedges image

This speedy side can be served with pork, chicken, or beef dishes, warm or at room temperature. It takes under 30 minutes to make, giving you more time to devote to other dinner prep.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 5

2 tablespoons olive oil
1/2 head green cabbage (about 1 pound), quartered through the core
1/2 cup cider vinegar
2 tablespoons sugar
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat oil over medium. Add cabbage, and cook until golden brown, 2 to 4 minutes per side. Add vinegar, sugar, and 1 1/2 cups water; bring liquid to a simmer. Cook, turning once, until cabbage is tender (test by poking it with a knife) and liquid is syrupy, 12 to 15 minutes. Season with salt and pepper.

GRILLED CABBAGE WEDGES



Grilled Cabbage Wedges image

Cabbage wedges with chargrilled marks can be used as a side dish or incorporated into other dishes. I use this along my grilled teriyaki chicken kabobs, serving it all over basmati rice. The semi-carbon taste of the chargrilled marks enhance the flavor. Don't be afraid of a little brown/black color of charring it. It's good! Trust me.

Provided by BaillysMom

Categories     Side Dish     Vegetables

Time 20m

Yield 8

Number Of Ingredients 5

1 medium head cabbage
8 metal skewers
½ cup olive oil, or as needed
1 pinch seasoned salt (such as Lawry's®), or to taste
1 pinch ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
  • Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 6.7 g, Fat 13.6 g, Fiber 2.9 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.4 mg, Sugar 3.6 g

CABBAGE WEDGES WITH CHEESE SAUCE



Cabbage Wedges With Cheese Sauce image

We celebrate St Patrick's Day with a big meal each year and cabbage usually plays some part in the feast. One year, a guest brought this cabbage dish to share and it was a big hit. She originally found the recipe in an issue of Taste of Home magazine. The chili sauce called for in this recipe is not particularly spicy (although hot versions are also sold) and is usually sold in a bottle in the ketchup aisle in US supermarkets. The brand I most often have used is Heinz.

Provided by HeatherFeather

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 head green cabbage (3 pounds)
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 cup cheddar cheese, shredded
1/2 cup mayonnaise or 1/2 cup Miracle Whip
3 tablespoons bottled chili sauce

Steps:

  • Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
  • Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
  • Drain and remove the core, then set wedges in a greased 9x13" casserole.
  • For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
  • Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
  • Add milk slowly, whisking, then cook and stir until sauce thickens.
  • Pour over cabbage.
  • Bake, uncovered, at 375 F for 15 minutes.
  • Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.

INSTANT POT CORNED BEEF AND CABBAGE



Instant Pot Corned Beef and Cabbage image

This was really good and the fastest way to make it. Recipe courtesy of www.dev-recipes.instantpot.com. I used chicken broth instead of water, but Ill post the recipe as written. I also served with a creamy horsereadish sauce which I've posted on this site.

Provided by AmyZoe

Categories     Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs corned beef
4 cups water (cold)
1 medium onion, quartered
4 garlic cloves, crushed
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
1 teaspoon coriander seed
1/2 teaspoon whole allspice
3 bay leaves
3 whole cloves
1/2 teaspoon ground ginger
6 carrots, peeled and cut into 2 1/2 inch lengths (I used baby carrots)
4 red potatoes, quartered
1 head of cabbage, cut into 8 wedges

Steps:

  • Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
  • Add rinsed corned beef, quartered onion, crushed garlic cloves, picking spices seasoning, and 4 cups of cold water in the instant pot.
  • Close lid and pressure cook on manual at high pressure for 70 minutes followed by natural release for about 15 minutes.
  • If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  • While the pressure cooker is natural releasing, prepare the vegetables as described.
  • Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.
  • There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
  • Close lid and pressure cook on manual at high pressure for 2 to 3 minutes, followed by a quick release. Open the lid carefully.
  • On a chopping board, cut corned beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes, and carrots.

Nutrition Facts : Calories 840.9, Fat 44.5, SaturatedFat 14.7, Cholesterol 222.5, Sodium 2729.7, Carbohydrate 62.6, Fiber 13.4, Sugar 15.6, Protein 49.9

CORNED BEEF 'N' CABBAGE



Corned Beef 'n' Cabbage image

Have a St. Paddy's Day celebration for two with this traditional combo. You'll savor the flavor whether you're Irish or not. -Connie Lou Blommers, Pella, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 2 servings.

Number Of Ingredients 10

1 corned beef brisket with spice packet (1 pound)
1 medium onion, sliced
4 cups water
1/2 cup unsweetened apple juice
2 tablespoons brown sugar
1 teaspoon finely grated orange zest
1 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/2 small head cabbage
4 medium carrots, cut into 3-inch pieces

Steps:

  • Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes. , Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.

Nutrition Facts :

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Top Asked Questions

How to cook cabbage on the stove with ground beef?
Slice cabbage into small wedges; place on top of the ground beef. Mix tomatoes, sauce, and seasonings—cinnamon (if using), salt, and pepper; pour over all. Cover and cook on low 6 to 8 hours.
How to bake cabbage wedges?
Arrange the wedges in a single layer on the prepared baking sheet. Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper.
How to cook cabbage in a crock pot?
Rinse the cabbage and cut it into 6 wedges . Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes. Turn cabbage carefully, and simmer an additional 8 minutes or until tender.
How do you cook a head of cabbage in the oven?
Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil. Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.

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