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Corned Beef and Cabbage

Updated on December 9, 2011
Lots of beautiful flavors and colors in this version of a classic dish.
Lots of beautiful flavors and colors in this version of a classic dish.

I have no idea how many millions of households across America serve up corned beef and cabbage on St. Patrick's Day, but the one I grew up in was one. My mom is a phenomenal cook, but I have to say this dish nearly broke me. For years I swore I hated cabbage, mainly because of the hideous sulfur smells emitted by cabbage when it cooks very long. I think the fires of Hell smell like the corned beef and cabbage I grew up with.

When I finally had my own kitchen to destroy, instead of my poor mother's, it took me a while to attempt cabbage in any form. When I did, I was delighted. It was crunchy! It popped with flavor! It was really yummy! Because I didn't know any better (which is how I learned much of my cooking) I barely cooked it at all like - a stir fry. After that it was on. I made cabbage all the time in all kinds of dishes.

I did not, however, do corned beef and cabbage. St. Patrick's Day would roll around, and I would try any and all Irish dishes I could find - Irish Soda Bread, Colcannon, Barmbrack, Dublin Lawyer - just so I wouldn't have to.

Then I realized that I loved cabbage, and I loved corned beef. What was my issue? I thought I could fix the issues I had growing up - I was a big girl. Time to move on.

No more colorless, blah flavored, sulfurous Hellfires-smelling food. Let's make it pretty - popping with color and intense flavor both. Let's use good corned beef, and throw in some unexpected zip and tang. No - it's not the Corned Beef and Cabbage you think of as traditional, but it's not even Irish - it's an Irish American adaptation. Which means we can do whatever we want to with it. So let's do this thing.

The Recipe!

2 cups shredded cabbage

2 cups shredded red cabbage

1 red onion, sliced very thinly

1 red bell pepper, sliced very thinly

1/4 cup red wine vinegar

1/3 cup Dijon mustard

1 1/2 tsp kosher salt

1 tsp freshly cracked black pepper

2 tsp olive oil

2 cups corned beef, thinly sliced

  1. Heat oil in large skillet (I used a wok). Add cabbages, onion and pepper. Saute for about three to four minutes or until vegetables become fragrant.
  2. Add salt, pepper, vinegar and mustard. Continue to cook for a few minutes more, or just until vegetables being barely to wilt.
  3. Add corned beef, stirring it in. Allow it to come to temperature and serve immediately.


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