CORNED-BEEF-AND-CABBAGE ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 24 mini rolls
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
- Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
- Toss the corned beef with the mustard in a small bowl.
- Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
CORNED BEEF AND CABBAGE ROLL SOUP
Beef and Cabbage Roll Soup is a hearty and healthy weeknight dinner with ground beef, onion, carrots, and cabbage you can make in just 30 minutes.
Provided by Sabrina Snyder
Categories Dinner
Time 34m
Number Of Ingredients 12
Steps:
- To a large dutch oven on medium-high heat add the ground beef, onion, salt and pepper.
- Break apart the meat, cooking it for 8-10 minutes until browned.
- Add in the garlic, cook for 1 additional minute.
- Pour in the celery, carrots, tomato sauce, paprika, beef broth, cauliflower rice and cabbage and bring to a simmer.
- Lower heat to medium, cover, and cook for 20 minutes.
Nutrition Facts : Calories 222 kcal, Carbohydrate 14 g, Protein 22 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 1129 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP
And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.
Provided by Apple Dumpling
Categories Corned Beef and Cabbage
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
- Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.
Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
CORNED BEEF AND CABBAGE SOUP
Steps:
- Gather the ingredients.
- Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
- Heat the butter in a large stockpot or Dutch oven over medium-low heat.
- Add the onion and celery to the pot and saute until tender, stirring frequently.
- Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
- Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
- Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
- Taste and add salt, as needed.
- Serve and enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 49 mg, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, Sodium 1495 mg, Sugar 9 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g
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