St. Patrick’s Day in our house isn’t celebrated in a traditional way. First off, we’re not Irish, and second, my husband and daughter aren’t big fans of corned beef, potatoes or cabbage. So this year, I decided to make something I would enjoy, because I knew I would be eating the whole thing by myself!
As it turned out, I didn’t mind not sharing this one. The slight char on the braised cabbage had a light smokiness that perfectly complimented the sweet caramelized onions and the salty corned beef. It tasted exactly like St. Patrick’s Day (a few days early)!
This dish was delicious on its own as a main course, but would also be a great accompaniment to grilled fish or chicken.
Ingredients:
1 head of green cabbage, cut through the core into wedges
1 yellow onion, cut in half and thinly sliced
1 cup corned beef, diced
1 cup apple cider
1/2 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon butter
Kosher Salt
Fresh ground black pepper
Directions:
1) Warm two tablespoons of the oil in a deep skillet over medium heat until shimmering. Place the cabbage wedges in the pan, so they lay flat and cook them for about 5 minutes until they begin to brown, then turn them over and cook an additional 5 minutes. Transfer the cabbage to a plate and set aside.
2) Add another two tablespoons of the olive oil to the pan and add the corned beef. Cook until warmed through but not browned. Add the onions and cook the mixture about 8 to 10 minutes until the onions have begun to caramelize. Stir in the vinegar and the apple cider and increase the heat to a slow boil.
3) Return the cabbage wedges to the pan and reduce the heat to medium. Cover the pan and braise the cabbage for 20 minutes, turning once half-way through.
4) Transfer the cabbage to a serving plate and increase the heat on the pan, bringing the liquid to a boil. Cook the liquid for 3 to 5 minutes until reduced and slightly thickened. Remove the pan from the heat, season with salt and pepper and stir in the butter.
5) Spoon the sauce over the cabbage and serve warm.