Corned Beef And Cabbage Casserole Recipes

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CORNED BEEF 'N CABBAGE CASSEROLE



Corned Beef 'n Cabbage Casserole image

Make and share this Corned Beef 'n Cabbage Casserole recipe from Food.com.

Provided by Kristen in Chicago

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups chopped cabbage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter
8 ounces pasta, cooked,drained
1 (12 ounce) can corned beef
4 ounces shredded swiss cheese
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon caraway seed
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Saute cabbage, celery and onion in butter.
  • Add remaining ingredients; mix well, spoon into 2-quart casserole.
  • Cover; Bake 45 to 50 minute or until heated.

Nutrition Facts : Calories 343, Fat 18.9, SaturatedFat 9.3, Cholesterol 72.1, Sodium 585.9, Carbohydrate 26.4, Fiber 2.2, Sugar 2.7, Protein 16.5

CORNED BEEF AND CABBAGE CASSEROLE



Corned Beef and Cabbage Casserole image

Make and share this Corned Beef and Cabbage Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     St. Patrick's Day

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs cabbage, cut in 1 inch squares
2 1/2 teaspoons salt, divided
1/4 cup minced onion
1 teaspoon caraway seed
1 1/2 tablespoons prepared mustard
1 (11 ounce) can condensed cheddar cheese soup, undiluted
evaporated milk
1 (12 ounce) can corned beef, diced
2 tablespoons butter
1 1/2 cups seasoned herbed croutons
4 slices American cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well.
  • Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk.
  • In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup.
  • Bake for 35 minutes.
  • Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole.
  • Cut cheese in diagonal wedges, arrange in center of casserole.
  • Bake 10 minutes longer.

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

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

2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

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



Corned Beef and Cabbage image

"I don't have a strong Irish heritage to maintain, but I do like making corned beef and cabbage!" says Ree.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 8

1 3- to 4-pound package corned beef brisket
Freshly ground pepper
1 cup balsamic vinegar
2 tablespoons sugar (optional)
1 head green cabbage
2 tablespoons extra-virgin olive oil
Kosher salt
12-ounce bottle Guinness or other stout

Steps:

  • Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
  • While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
  • Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
  • Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.

CORNED BEEF CABBAGE BAKE



Corned Beef Cabbage Bake image

When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! -Stephanie Norton, Bettendorf, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1/4 cup butter, cubed
4 cups chopped cabbage
3/4 cup chopped onion
1 teaspoon caraway seeds
1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped
2 cups shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Nutrition Facts : Calories 495 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1291mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

CORNED BEEF 'N' CABBAGE CASSEROLE



Corned Beef 'n' Cabbage Casserole image

Comic strip characters Maggie and Jiggs inspired me to serve this meal. Whenever Maggie asked Jiggs what he would like her to cook, he answered, "Corned beef and cabbage." My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings.-Daisy Lewis, Jasper, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15-1/2 ounces) white hominy, rinsed and drained
3/4 pound thinly sliced deli corned beef, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.

Nutrition Facts : Calories 157 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1198mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

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

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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

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Top Asked Questions

How do you cook corned beef and cabbage in the oven?
Add the corned beef and cabbage; turn the mixture into a buttered 2-quart baking dish. Lightly sprinkle salt and freshly ground black pepper over the casserole. Cover the baking dish tightly with foil and bake the casserole for about 30 minutes.
How do you cook corned beef and vegetables together?
Directions 1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. ... 2 Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. ... 3 Place vegetables in a bowl and cover. ...
What do you put in a corned beef casserole?
It’s an easy corned beef casserole, with thinly sliced potatoes, onions, cabbage, and canned corned beef, topped with Cream of Celery Soup mixed with milk. Today’s Freebie! But first, what the heck is canned corned beef, and is it really Irish?
What can I do with leftover corned beef and cabbage?
This delicious corned beef and cabbage casserole recipe comes together quickly because it uses leftover corned beef and has a hash brown crust. It doesn’t matter how many potatoes or how much cabbage I use when I make Corned Beef and Cabbage, consumption rises to meet supply.

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