Cabbage is a leafy vegetable that is commonly used in cooking, particularly in making stews and soups. It contains vital nutrients like vitamin C, vitamin B6 and dietary fibers. It is also part of many Middle Eastern and European delicacies. For those who want to learn how to cook cabbage, you can start by trying simple and easy-to-cook dishes such as Corned Beef with Cabbage and Cabbage Soup.
Corned Beef with Cabbage
Corned beef is one of the all-time favorite meals worldwide. By simply adding cabbage, people can turn this ordinary treat into something more special, more nutritious and definitely tastier. The ingredients for this recipe include 8-pieces of peeled medium-sized yellow onions, 8-pieces of peeled medium-sized potatoes as well as 8-pieces of peeled medium-sized carrots. Of course, do not forget a piece of medium-sized cabbage, cut into eight wedges. Other important ingredients include 10 whole black peppercorns, a couple of whole cloves and at least 4-pounds of corned beef brisket. For added flavor, prepare 2-pieces of bay leaves.
After gathering all the right ingredients, it is now time to cook this simple specialty. Get damp paper towels and then use them to wipe the corned beef. After that, place inside a large kettle. Pour in some cold water. Add bay leaves, black peppercorns as well as cloves. Put the coven on and then place the kettle on top of a medium-heat stove. When the water starts to boil, lower down the heat and then wait for at least five more minutes. Wait for about 3 to 4 hours for the meat to cook. Approximately 25 minutes before the meat is done, add the onions, potatoes and carrots. Place the cabbage last because it is the easiest to cook. Serve to guests and enjoy.
For those who want something fast but tasty, it is good to use cabbage as a primary ingredient for soup. The necessary ingredients include ½-tablespoon butter, a teaspoon of soy sauce and a piece of minced onion. At the same time, prepare two to three pieces of minced cloves garlic, a head of green cabbage and a tablespoon of olive oil. In addition, bring in ½-cup of long grain rice, a tablespoon of minced parsley and 4-cups of brown stock. For the seasoning, prepare at least a tablespoon of salt and a tablespoon of pepper.
Place a nice saucepan on top of a medium-heat stove. Pour in the olive oil together with the butter. Saute the onion until it acquires a translucent color. Stir in the shredded green cabbage as well as the minced garlic. Add the brown stock and soy sauce. Let it stand for at least 30 minutes in low heat. In the final 12 to 14 minutes of the cooking, add the rinsed uncooked rice. Finally, season it with pepper and salt.
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