Corned beef & cabbage with red potatoes tonight. I have to empty out the freezer & there were a few corned beefs in there.
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From last year’s St Pat day?
You are thrifty!
Not exactly - we corn our own from whole briskets. These are the ones that didn’t get used at New Years. We didn’t have our open house this year. Plus - I have a really big freezer.
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I’m envious.
Of the corned beef or the freezer? It’s easy to corn beef. all you need is a bag of Morton’t Tender Quick which they sell at Wegman’s & Walmart , some spices & a little time.
https://www.mortonsalt.com/home-product/morton-tender-quick/
& once you corn the beef you can cover it in crushed peppercorns & smoke it into Pastrami. That ought to be right up your alley.
& the best thing about home corned beef is no shrinkage. Since you don’t inflate it by injecting water, the water doesn’t all come out when you cook it. So what you start with is what you get at the end.
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A post was merged into an existing topic: What’s For Dinner #42 - 2/2019 - the Hearts & Flowers & Brrrr-Chilly Winter Edition
Beg to differ re “not photogenic”!
How many (15.5 oz.) cans of beans do you suggest?
Also, do you ever mix different types together? Thanks!
I just do one can, drained and rinsed since sometimes they taste like the can 
Goya is my favorite for chickpeas. But if you’re more into the beans totally do two! I would mix white beans and chickpeas probably, i think black beans are a specific flavor and usually i just want a creamy texture more than another flavor in the mix.
It’s kind of a dump it all in and let it go thing, and ends up being really cheap since you get a lot of servings (that freeze well too)
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And undoubtedly taste even better the next day! Thanks
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Back in the cabbage business,… planning on curtido and an indian stir-fry so far.
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Shredded, with Spicy Chinese Peanut Sauce.
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Oh, my first time trying savoy, as it was oddly the only organic option at the store. Pretty!
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I like savoy cabbage better for slaws and raw salads, seems to be a little softer and more “fluffy”
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It’s our favorite to use with corned beef.
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Its also the go-to choice for choucroute and cabbage rolls in the Alsace region
When making stuffed cabbage, why is it necessary to cook the meat first?
The stuffed cabbages are going to simmer at least an hour in tomato juice - won’t that cook the meat sufficiently?
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You dont have to cook the meat and/or rice first. It can speed the process up, but note it will take a lot longer than an hour to cook. There are quite a few variables, but it will take longer than an hour generally.
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Polish Cabbage and Noodles. Haluski. Buttered rye bread or pumpernickel to go with. Brussels sprouts instead of cabbage, on occasion.
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Ate today a cabbage pie with foie gras and meat sauce. The cabbage was not too cooked and not soft. Delicious.
Picture from Google Picasa by Maki Usami
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Not a grand fan however, do enjoy in Winter récipes:
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Cavolo (black cabbage) with orrichetti (Little Ear shaped Pasta from Puglia)
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Stuffed Cabbage Romanian Style
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Alsace Choucrout with wild fresh trout (récipe was made with porc for my grand parents)
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