"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Edible Corned Beef and Cabbage Recipe

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This recipe for Edible Corned Beef and Cabbage, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Saturday, May 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 small red potatoes, quartered
1 large onion, peeled and cut into wedges
1 apple, peeled, cored and finely diced
3 to 4-pounds of corned beef brisket
1/2 head of cabbage, cut into chunks
4 cups apple cider
3/4 cup brown sugar, packed
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
1/4 teaspoon black pepper

Directions:
Directions:
Place potatoes, onion and apple in a large crockpot; top with corned beef brisket. Place cabbage on top.

In a small bowl, whisk together cider, brown sugar, mustard, cloves and black pepper; pour over items in the crockpot.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Personal Notes:
Personal Notes:
Nobody really likes corned beef and cabbage, but if you feel obligated to make it, this is a quite edible version. Best of all, it cooks in a slow-cooker. Spring for the less fatty corned beef - that will help.

 

 

 

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