3 Cabbage Dishes

Corned beef and … cabbage. A lot of people feel they can skip the cabbage part of St. Patrick’s Day. When I was a kid, my mom boiled the cabbage and then threw a lot of butter on top of it, which never integrated the flavors very well. It was not her best recipe. But cabbage is so cheap this year–$.19 a pound at my local store–that I decided to get some to serve with the corned beef. Here are three ways to serve it other than boiling it:

Roasted Cabbage Wedges. For a simple way to cook the cabbage that gives is an appealing texture and flavor, try roasting it. Martha Stewart suggests slicing the cabbage head into wedges and roasting with olive oil, fennel seeds, and salt and pepper, for 40-45 minutes in a 400 degree oven. This recipe is similar, but uses lemon instead of fennel seeds.

This Quick Sautéed Cabbage Recipe looks promising. You sauté the cabbage in chicken broth, rice wine vinegar, soy sauce, and other appealing liquids until soft and ready to eat. This dish takes about 10 minutes to make.

Better yet, you can combine the whole meal in these Corned Beef and Cabbage Rolls. As the name suggests, you roll the corned beef and mashed potatoes in the cabbage and bake. This would also be good way to serve leftovers.

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1 thought on “3 Cabbage Dishes”

  1. I LOVE the roasted cabbage! It tastes buttery and so good!
    Roasting and grilling are my favorite ways to cook veggies.


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