A SLOW-COOKER ST. PATRICK'S MEAL STATEWIDE Edition

Put the cabbage wedges in a pot, and add 1 cup of the cooking liquid from the corned beef in the slow cooker and enough water to cover the cabbage. Bring to a simmer. Cook for 15 to 20 minutes or until the cabbage is soft. After testing the recipe a few times, he found the best method was to cook th...

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Bibliographic Details
Published inThe Hartford courant
Main Authors LINDA GIUCA and CHRISTOPHER PROSPERI, Linda Giuca is The Courant's food editor. Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Publishing Company, LLC 15.03.2007
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Summary:Put the cabbage wedges in a pot, and add 1 cup of the cooking liquid from the corned beef in the slow cooker and enough water to cover the cabbage. Bring to a simmer. Cook for 15 to 20 minutes or until the cabbage is soft. After testing the recipe a few times, he found the best method was to cook the corned beef, onions, carrots, and potatoes in the slow cooker all day and then finish the cabbage on the stove top with some of the cooking liquid. That way, the cabbage doesn't turn to mush.
ISSN:1047-4153