The Luck 'o the Irish..

[rondrond]

Corned beef was originally substituted by the Irish Americans for bacon in the late 1800's. Many believe that eating corned beef with cabbage on St. Patrick's Day brings good luck throughout the year.


Luck of the Irish Kettle Soup

Ingredients:

    * 2 T butter
    * 1 1/2 C white onion, chopped
    * 1 C celery, chopped
    * 2 garlic cloves, minced
    * 8 C chicken broth
    * 1 1/2 C carrots, chopped
    * 4 C cabbage, coarsely chopped
    * 1 bay leaf
    * 1 t parsley flakes
    * 1/2 t thyme
    * 1/4 t pepper
    * 2 1/2 C cooked corned beef, chopped
    * 1 (14.5 oz.) diced tomatoes with juice
    * 1/4 t salt

Preparation:

   1. Melt the butter in a kettle placed over medium heat.
   2. Add the onion and celery and stir to coat with the butter.
   3. Cook 8 minutes or until the vegetables are fork tender, stiring often.
   4. Stir in the garlic and cook for 1 minute.
   5. Pour the chicken broth into the kettle.
   6. Carefully stir in the carrots and cabbage.
   7. Add in the bay leaf, parsley, thyme and pepper and stir to incorporate.
   8. Bring the soup to a steady boil.
   9. Once boiling, reduce the heat to medium low and cover the kettle.
  10. Allow the soup to simmer 45 minutes, stirring occasionally.
  11. Up the heat to medium then stir in the corned beef.
  12. As the soup begins to boil carefully add in the tomatoes.
  13. When the soup has returned to a steady boil reduce the heat again to medium low.
  14. Cook uncovered for 15 minutes.
  15. Sprinkle in the salt and stir to combine.

Serves: 8


edited to add: I know that I LOVE stuffed cabbage rolls...which I haven't had in a long,long time..

[denb45]

Ronnie, I'm currently cooking up a very nice  Corned-beef-Brisket w/ cabbage and carrots and baby red potatoes, I'm not suppose to have all of the sodium, but what the hell, you only live once 

[rondrond]

boy that sounds yummy...

[mecch]

Hmmm yummy now where  would I find corned beef in Switzerland!

[rondrond]

When Mom was growing up in Michigan,  her mother often made a Polish version of stuffed cabbage leaves called golabki.


The filling was a simple one -- rice and meat with onions, garlic, celery, cloves, and green apple.. Served with a hot tomato sauce and creamy sour cream.


When we lived with Gparents after my fathers death, and Mom going off  to college at ENMU.(University of Eastern New Mexico) she would give us informal cooking lessons. Her version of  cabbage being odorous and not particularly tasty were the result from overcooking;  when cabbage is cooked, its oils break down, imparting a sulfur smell. Cooking cabbage in aluminum pots can make the problem worse; aluminum reacts poorly with the oils. The key to cooking and enjoying cabbage is to give the vegetable a light steaming; this will be sufficient to bring out its brilliant color and preserve its nutritional content.



Serves 8

    * 2 quarts water
    * 1 large green cabbage (about 2 1/2 pounds)
    * 2 tablespoons unsalted butter
    * 1 large onion, chopped
    * 1 garlic, finely chopped
    * 2 cups cooked rice
    * 8 ounces ground beef
    * 8 ounces ground pork
    * Coarse salt and freshly ground pepper
    * 1 tablespoon dried parsley flakes
    * 1 medium green pepper, grated
    * 2 celery stalks with leaves, finely chopped
    * 4 cups tomato puree
    * 1 Granny Smith apple, peeled, cored, and chopped
    * 1/2 cup sour cream, plus more for garnish

Directions

   1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
   2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
   3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
   4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
   5. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
   6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

...Boy do I miss having people cook for me...

[Basquo]

Hmmm yummy now where  would I find corned beef in Switzerland!

Do a search...someone posted a recipe a couple of years ago but I don't remember who...