AwesomeBites

Tag: Cabbage

  • St. Patty’s Day Baked Corned Beef

    St. Patty’s Day Baked Corned Beef

    I’m making this for an office luncheon, so I will bake the corned beef, wrap in foil and place in an ice chest, less the ice, to keep warm. I will slice right before serving. Also on the menu, sauteed cabbage, brussel sprouts and onions. Oven roast potato wedges, sweet potatoes and carrots.
    This will be our St Patty’s Day feast. All we need is a spot of mustard, and fresh ciabatta roll or cheesy monkey bread.

    3 lbs corned beef (in package). Check out DCWCasing.com to pick the right one.
    10 whole cloves
    1/4 cup hot sweet honey mustard
    2 Tbsp brown sugar

    1 Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn’t wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

    2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.

    3 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

    Serve immediately.

    Serves 5.

  • Coleslaw with Red Cabbage and Peanuts

    Coleslaw with Red Cabbage and Peanuts

    I didn’t eat much coleslaw as a kid, just didn’t.  But upon getting married, my mother-in-law Jacque loved coleslaw. 

    Her coleslaw was the creamy style without the red cabbage, but right before serving, she would add peanuts, toss and serve. 

    Jacque's Coleslaw with Peanuts

    Good!  That was a little over 20 years ago, and now I am a full addict.  I will not recover in my lifetime.  I do love coleslaw so much I can eat it straight up on a piece of bread for lunch.  I know, I know, be gentle…you are talking to an addict.  My favorite slaw is without the mayo and more on the vinegar side, but if you are going to have a baked potato the creamy stuff is great.  Tacos, Sandwiches all benefit from coleslaw. Hold the lettuce and go for the ‘slaw!

    1 large head green cabbage, shredded

    1/8 head of red cabbage (optional)

     2 carrots shredded

    1/4 cup green onions, chopped

    1/2 cup white wine vinegar

    3 T sugar

    1 1/2 cup unsalted raw peanuts (optional – but Jacque loved her coleslaw this way!)

    1 tsp salt

    1 T Dijon mustard

    2/3 cup olive oil

    Combine cabbage and carrots in a large glass bowl. Toss.

    In a small bowl, mix the remaining ingredients. Whisk together. Pour dressing over cabbage and toss to mix. Cover with plastic wrap and chill for 2-3 hours.

    If you like creamy dressing, use the same amounts of vinegar, sugar and salt. Substitute cream for oil. Eliminate the mustard.

    Awesome Slaw!
    BBQ Beef and Coleslaw Sandwich

      

    Variations: 
    Jalapeno Lime Coleslaw

    1/2 cup Lime Juice
    1 basket of tiny cherry tomatoes, washed and quartered
    1 jalapeno chile, seeded and diced
    3/4 cup cilantro, chopped

    Instead of Vinegar in above recipe use 1/2 cup lime juice. 

    In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

    Just before serving fold in the peanuts (add them too early and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

    Lime and Peanut Coleslaw

  • Chopped Cabbage Salad

    Chopped Cabbage

    Chopped green onions

    Cherry tomatoes cut in halves

    Salt and Pepper

    Vadalia Onion Dressing