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Who loves Corned beef and Cabbage?

me me me. and it's a must to have a real good mustard - one of those huge seeds that are spicy.
 
It's not bad. Dunno how to cook it other than winging it, but if you make some, I'll help you eat it :^P

Since you mentioned cabbage, I wouldn't mind making my world famous cabbage soup. My daughter loves it. If I had thought of it, I'd have jarred some up as a jul gift. It's barely cooking. It's just cabbage, sausage, water, vinegar, hot sauce, salt and pepper. All ingredients are variable. Pretty much just put the stuff in a pot(brown the sausage first, or not), and heat til it looks right, and the cabbage is tender enough. My daughter's enjoyment of it faaaar outstrips the effort. I like it pretty well, but I get tired of the leftovers. That applies to everything though. When dinner's done, I like it done. I don't want to see it again til I make it again.
 
lxskllr said:
It's not bad. Dunno how to cook it other than winging it, but if you make some, I'll help you eat it :^P

Since you mentioned cabbage, I wouldn't mind making my world famous cabbage soup. My daughter loves it. If I had thought of it, I'd have jarred some up as a jul gift. It's barely cooking. It's just cabbage, sausage, water, vinegar, hot sauce, salt and pepper. All ingredients are variable. Pretty much just put the stuff in a pot(brown the sausage first, or not), and heat til it looks right, and the cabbage is tender enough. My daughter's enjoyment of it faaaar outstrips the effort. I like it pretty well, but I get tired of the leftovers. That applies to everything though. When dinner's done, I like it done. I don't want to see it again til I make it again.
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I never had cabbage soup before, I will try it if I ever run across it.
 
whm1974 said:
I never had cabbage soup before, I will try it if I ever run across it.
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I've never seen it out. I got the idea from a friend who made it, and I turned everything up to 11. He's from the midwest, so he's allergic to spice. Mine's like a hot and sour soup. Lots of vinegar and hot sauce, and heavy on the black pepper.
 
It's OK. One of those things I'd eat visiting a relative or maybe have it on St. Patty's Day at a pub. Not something I'd make for myself.
 
Carson Dyle said:
It's OK. One of those things I'd eat visiting a relative or maybe have it on St. Patty's Day at a pub. Not something I'd make for myself.
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Usually I just get a Reuben sandwich when I'm craving Corned beef, but at times I want Corned beef with all the fixings.
 
America's Test Kitchen recently had a segment on corning your own brisket and making corn beef and cabbage. (It takes 2 weeks though 🙁) It piqued my interest. I love the stuff. I'd link, but I'm pretty sure you need a signup to view the page.
 
We called corned beef baboon ass in the Navy.
I do love some Baboon Ass and Cabbage.

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whm1974 said:
For some reason I'm getting hungry for some Corned Beef and Cabbage, with potatoes and onions added to it along with carrots. Cooked in a slow cooker for 8 to 12 hours.

Sounds delicious anyone? Maybe use some spices, malt vinegar, and sesame oil?
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Hell yeah. Around St Patrick's Day when you can get good flat cut cheap I pick up a bunch and keep them in the freezer.
 
yay for cabbage, nay for corned beef.
maybe some homemade one, but not the gross stuff that we get canned, over here.
 
i've never had the real deal, which i know, it's shameful for someone living in the UK. i think at some point corned beef amounted for 81% of the calories consumed nationally, from the stats book of i just made it up. anyway, old UK recipe books have a hardon for corned beef.
but, when i was often broke, i would get a 99p can of Princes Corned Beef, which is like 5000 calories but smells exactly like dog treats. not exactly something i would crave.

i did however develop a love of cabbage over the years, from finding Borscht the most disgusting human creation, to making my own cabbage rolls.

Cha Sui Bao - chinese pork and cabbage rolls.

Basically it's minced pork (or pork n beef), cabbage, and spices. All wrapped in a anything-between-thick-and-thin wrapper of dough, and then steamed.
And also saucraut. Can't imagine eating a sausage these days without saurcraut.
 
DigDog said:
yay for cabbage, nay for corned beef.
maybe some homemade one, but not the gross stuff that we get canned, over here.
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Ewww. That sounds awful. The real stuff is tasty, if you can find a real cryovac brisket with the little spice packet inside buy one and try it. And buy a big one so you have some left over to make Reubens.
 
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