Corned Beef N 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 Parsley

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 cups uncooked elbow macaroni
2 cups diced corned beef, cooked
3 cups finely chopped cabbage
3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, minced
3 tablespoons flour
2 1/2-3 cups low-fat milk
6 ounces shredded swiss cheese, 1 1/2 cups
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon caraway seed
1/2 cup reduced-fat sour cream
1/2 cup crushed crouton
2 tablespoons butter, cut up (optional)

Steps:

  • Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.
  • Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.
  • Meanwhile, melt butter in a saucepan.
  • Saute the chopped onion and garlic in the melted butter until tender.
  • Stir in the flour and stir until dissolved.
  • Gradually stir in the milk.
  • Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.
  • Remove from heat and stir in the sour cream.
  • Pour over the macaroni/beef/cabbage mixture and toss to evenly mix.
  • Pour into the prepared 13 x 9 dish.
  • Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.
  • COVER and bake for 25 minutes.
  • UNCOVER and bake for an additional 10-15 minutes.

Nutrition Facts : Calories 300.7, Fat 13.4, SaturatedFat 8.2, Cholesterol 40.7, Sodium 283.3, Carbohydrate 31.9, Fiber 1.9, Sugar 6.1, Protein 13.4

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



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 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

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 :

CORNED BEEF AND CABBAGE RECIPE BY TASTY



Corned Beef And Cabbage Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, small red potato, carrots, medium green cabbage, corned beef brisket

Provided by Matthew Johnson

Categories     Dinner

Time P10DT20h

Yield 6 servings

Number Of Ingredients 24

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, good-quality, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 ½ lb small red potato
9 carrots, halved crosswise
1 medium green cabbage, quartered
5 lb corned beef brisket, thinly sliced

Steps:

  • In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  • Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  • Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
  • Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  • Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
  • Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
  • Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10-15 minutes more, until the vegetables are tender.
  • Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
  • Enjoy!

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