Corned Beef and Cabbage

Easy to make, Corned Beef and Cabbage is not only a gourmet treat, but is an honored tradition here in the Canadian Maritimes. We call it “boiled dinner” and substitute pickled pork hocks, necks or ribs, fresh beef or fresh fish for the corned beef. Honorable mention goes out to Dave Osborne, who requested this recipe from Gramma Willi. NOT for the cholesterol-shy!

1-2 pound piece of corned beef

4-5 liters of Water

2-3 lbs. potatoes, scrubbed or peeled, chopped into bite size pieces

3-5 large carrots, peeled and sliced into thick chunks

1 medium sized turnip, peeled and chopped into bite-size pieces

1 medium cabbage, cored and cut into 8 equal portions

Fill a large cooking pot with water, add the corned beef, bring to a boil, turn down the heat and simmer for an hour or two, until the meat is pretty much cooked. Cut the meat into nice sized chunks and return to the cooking water.

Add the carrots, turnip and potatoes, add water to cover if necessary. Bring to a boil, turn the heat to medium-low and cook 10-15 minutes, until the vegetables are almost tender. Add the cabbage over top of everything, bring to a boil, and simmer for another 10 minutes or so, until the cabbage is done. This is a delicious, satisfying and hearty meal served with home made bannock or corn bread.

Tip: If you’re making a fish boiled dinner, cook the vegetables first (I’d leave out the cabbage); add the fish during the last 10 to 15 minutes of cooking.

Money-Saving Hint: cut-price smoked meat or pastrami end-cuts work very well with this recipe and really save money! Cook them for a shorter time by adding all the meat and vegetables at once, bring to a boil and simmer for about an hour.

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Cabbage Soup

Cabbage Soup

A good hearty soup for cold nights, versatile too!

1 onion, chopped
1 clove garlic (optional)
oil for sautéing
2-3 C. cabbage
2-3 carrots, peeled and chopped
1 C. chopped tomatoes
1/2 C. pearl barley
1/2 tsp. dried dill (optional – oregano or basil will do nicely)
Salt and pepper to taste
8 – 12 C. water, (enough to fill the pot)

Sauté onion and garlic in oil in soup pot until soft, add the rest of the ingredients, water to cover and bring to a boil. Simmer for 1 -3 hours, all day or overnight. Serve with your choice of bread, crackers, biscuits, and cheese.

If you’re adding cooked meat or beans, allow them to simmer in the soup for at least an hour.

Hints: Meat lovers can add slices of cooked beef or sausage, while vegetarians can add beans and extra barley, rice or macaroni for complete protein; Lentils are especially good in this soup, and they cook quickly! Almost any vegetable tastes good in this soup. Leftover Spaghetti Sauce (leftover chili, etc.) can be added in place of the tomatoes