Boiled Cabbage
Boiled Cabbage
3 Smoked Turkey Wings
4 cups of water
1 large Head of Cabbage
1 tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tsp Roasted Garlic Paste
Salt & Pepper to taste
Add the Smoked Turkey wings and water to a pot. Boil on medium heat until tender. (You can add more water if the water starts to get low) When the Turkey Wings get tender add the cabbage to the pot. Cook for an additional 4 to 5 minutes or until the cabbage get tender. Then add in the garlic powder, onion powder, garlic paste, and salt and pepper. Remove the bone and skin. At this point you can add any other seasoning you like. It’s just going to make it better. Hint: Add about a tablespoon of olive oil and red pepper flakes to kick it up a bit. Enjoy! #yummyfood #goodfood #homemade #smokedturkey #turkeywings #cabbage #delicious #deliciousfood #itsmekellz #athomecooking #lovetoeatandcook #lovetoeat
Let's Make Corned Beef & Cabbage New England Boiled Dinner!
Nothing is more traditional around New England, and especially for Saint Patrick's feast day than a hearty New England Boiled Dinner with Corned Beef & Cabbage! If you've never tried this delicious dish, print up the recipe below, call your friends over for dinner, and crack open some Guinness Stout and Irish soda bread, too!
RECIPE:
Corned beef comes in two types; red and gray, and in two cuts; point and flat, and are all from the brisket, and all are cooked the same way.
Use a very large vessel that will allow meat, cabbage, potatoes, onions, and carrots to be completely immersed, with at least three inches above the water level. Stainless steel is greatly preferred over aluminum when cooking salt cured meats, as aluminum will oxidize. Over large, empty pot, slice bag open and empty contents, reserving all liquids, then rinse bag with cold water into cooking pot. Look for package of spices that may be packaged with beef and either toss out or use, depending on preferences.
For each brisket:
1 large 3” onion, studded with 12 whole cloves.
3 ribs celery, whole
2 Tbs. dried or two sprigs fresh parsley
1 tsp. salt
1 tsp. black pepper
3 garlic cloves, split
1-1/2 tsp. pickling spice, or use packaged spices that came with beef.
2 tsp. capers
2 bay leaves
1 bunch carrots, peeled and halved
1 whole green cabbage, quartered
8 white whole new or red potatoes, traditionally with skins on (never use Idaho, Russet, or any starchy potato; they dissolve and become mushy)
4-6 yellow onions
DIRECTIONS:
Place corned beef with package juices rinsed from bag into large, deep pot. Toss in bagged spices in cheesecloth, add celery, and garnished onion. Cover beef with cold water and bring to boil; then, remove foam if desired from top with slotted spoon. Reduce to simmer and cook, covered, for one hour per pound. Meat is done when a 2 tine fork slides fully in and out easily. Place beef in a covered baking dish in a 250° F oven with some liquid.
Add vegetable and increase heat until it returns to a simmer. Allow about 1-1/2 hours for cabbage, and about 25 to 30 minutes for other vegetables.
Keep aside sufficient stock to reheat any leftovers, or for soup.
Allow to rest for another five minutes before slicing diagonally across grain.
Serve with beets, cider vinegar Irish soda bread and some Guinness Stout and have a nice Saint Patrick's day!
HINT: Strained with cheesecloth and defatted, the stock is especially good for Polish cabbage, mushroom, and other soups.
Christmas Red Cabbage | Jamie Oliver
There’s nothing boring about this red cabbage recipe, it's packed with flavour! Naturally sweetened with apples and slowly cooked with fennel seeds, smoky bacon, rosemary and balsamic vinegar. This dish is the perfect accompaniment to roast meats. Add a dash of clementine juice for extra festive flavour.
For more great Christmas Recipe Ideas, check out Jamie's new Christmas book |
Links from the video:
Hassleback Potatoes |
Common Veg Coleslaw |
Super Food Tofu Burger |
Mighty Waldorf Salad |
Vegetarian Christmas Playlist |
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