Corned Beef and Red Cabbage

Name: Corned Beef and Red Cabbage
Yield: 6-8 people
Cuisine: American
Ingredients: 2 tablespoons sugar; 2 tablespoons apple cider vinegar; 1 teaspoon salt; 2 tablespoons extra virgin olive oil; 2 pound head of red cabbage; 2 tablespoons butter; 36 ounces canned corned beef 3× 12 ounce cans; 1 teaspoon salt; As needed water; 1 pound potatoes; 2 tablespoons butter; 1/2 pound baby carrots; To taste seasoned salt; 1 medium onion; 16 ounces shredded mozzarella cheese 4 cups; 8 ounces finely shredded mozzarella cheese 2 cups; 1 cup grated Parmesan cheese; 1 teaspoon granulated garlic powder; 1/4 cup chopped chives; 1 teaspoon ground paprika

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skunkmonkey101 @skunk_monkey101

Dover, Florida

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

Ingredients

6-8 people

Cabbage
2 tablespoonssugar
2 tablespoonsapple cider vinegar
1 teaspoonsalt
2 tablespoonsextra virgin olive oil
2 poundhead of red cabbage
Corned beef
2 tablespoonsbutter
36 ouncescanned corned beef 3× 12 ounce cans
Potatoes soak
1 teaspoonsalt
As neededwater
1 poundpotatoes
Carrots and onion
2 tablespoonsbutter
1/2 poundbaby carrots
To taste seasoned salt
1medium onion
Cheeses
16 ouncesshredded mozzarella cheese 4 cups
8 ouncesfinely shredded mozzarella cheese 2 cups
1 cupgrated Parmesan cheese
Top off
1 teaspoongranulated garlic powder
1/4 cupchopped chives
1 teaspoonground paprika

Cooking Instructions

1

Wash and peel the potatoes. I sliced very thinly using a mandolin with a crinkle cut blade.
2

Preheat oven to 400° Fahrenheit. Slice the cabbage into quarters then remove hard core. Cover the potatoes with cool water and salt. The potatoes will absorb the salt very well so don't over salt.
3

Heat the vinegar, salt, and sugar. When shimmering set aside.
4

Slice the cabbage thinly. Then cut across. Toss to mix vinegar mixture with cabbage. Allow to marinate for 15 minutes at least.
5

Chop the carrots, and dice the onion. Melt the butter and stir in the onions and carrots. Season with seasoned salt and pepper to taste. Sauté till fork tender. Set aside.
6

In a Dutch oven add a layer of potato slices. Add first can of corned beef cover with part of cabbage mixture.
7

Add onions and carrots. Cover with cheese. Cover with another 12 ounce can of corned beef. Cover with 1 cup mozzarella cheese.
8

Add a layer of potatoes and the Add grated Parmesan cheese. Add the second can of corned beef.
9

Add the rest of the cabbage. Cover with 8 ounces mozzarella cheese.
10

Mix 8 ounce finely shredded mozzarella cheese with the last can of corned beef. Press it on top. Add the last of potatoes. Sprinkle the garlic, paprika, and chives. Put into oven for 20-25 minutes.
11

Let rest 15 minutes and serve. I hope you enjoy!!!

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Comments (2)

Kovacs @cook_29301047

March 15, 2021 17:48

Sounds great !! We celebrate ST.Patrick day this week we can use the leftover corned beef to make this dish. Thank you !!!

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