Category Archives: Guest Recipes
I put up a post on my Facebook page to poll my family on their favorite ways to prepare corned beef to supplement tonight’s Corned Beef and Cabbage recipe exchange. Here are two of my favorites.
Corned beef – buy the flat, not the point. Roasting or simmering in water. I prefer the simmering method. Cut across the grain – easier to cut and eat. After simmering til tender, place in the oven and brush a mixture of brown sugar and mustard on it and bake til this is carmelized. 20 minutes or so at 350 -385. This firms it up and it improves the flavor While you do this, you can toss potatoes, carrots and onions in the cooking water and cabbage the last 10 minutes or so.
I really like her idea of taking it out and finishing it in the oven. I would under-cook the two recipes I’ll be posting, the pressure cooker by 10 minutes and the slow-cooker by a half hour.
And from my uncle Bob:
Corned beef – buy the flat for simmering/roasting but get the points if you want to cook it on the grill. Corn beef, potatoes (preferably baby reds, carrots and onions, gotta have my onions all go into the roaster. Cover with water and put in the oven on low temp. Add cabbage about 30 minutes before you plan to eat. I like my cabbage to be soft. Remove the corned beef, wrap in foil and let rest 10 to 15 minutes before slicing.
For the grill I prefer the points. ‘Slather’ plain old prepared mustard on the points and place on the grill. Use indirect heat, cook about 2 hrs, then wrap in foil and throw them back on the grill or in the oven at low temp. Let rest 10-15 minutes before slicing.
I like the grilling idea, but it may take me a few more tries with basic cooking before I attempt that style.
I am reposting this because John Cole had a birthday last week and his dad made him cabbage rolls again and everyone was asking for the recipe. Here it is. Originally published August of 2010:
I was catching up on my Balloon-Juice reading one afternoon, when blog host John Cole mentioned that his dad was making cabbage rolls that night for dinner. It so happens I’ve been looking for a good recipe for cabbage rolls for a while. I figured if it was served in the Cole household it must be good. John was kind enough to fulfill my request, so here is Dad Cole’s recipe:
Dad’s Cabbage Rolls
- 1 medium size head of cabbage
- (If you use Savoy cabbage, the cabbage will cook faster and the rolls are more delicate.)
- 1 pound ground beef mixed with ½ pound ground pork
- 1 small to medium onion, chopped small
- 1 celery stalk, finely chopped
- 1/2 cup uncooked rice
- ¼ cup finely chopped fresh parsley, oregano, and basil
- salt and pepper to taste
- 2 eggs
- 1 to 2 tablespoons tomato paste
- 1 large can of tomato sauce
- 2 tbsp parsley, oregano, and basil
- 2 bay leaves
- 2 beef bouillon cubes dissolved in a cup of hot water
- salt and pepper
- 1 small can of sauerkraut
Boil three quarts of water in a large pot. Cut the core out of the cabbage and remove each cabbage leave carefully. When the water is boiling, drop the cabbage leaves into the water. Leave for at least two minutes. Remove and cool in ice cold water. Drain and then use a pair of shears to remove the hard ridge that is the spine of leaf. Set leaves aside on a paper towel to drain.
In a bowl, mix the beef and pork with the eggs, seasonings, rice, and tomato paste as though you were making a meatloaf.
Take a leaf, place a large tablespoon of the meat mixture at the core end of the leaf. Roll once, then fold each side over the mixture and complete rolling the filling to the end of the leaf.
Place rolls in a crock pot or baking casserole. As you layer them, spread the sauerkraut and any leaves not used after (chopped into fine strips). Mix sauce ingredients and pour over the rolls. Make certain there is enough liquid to cover the rolls. If using a crock pot, select the time. They can be cooked slowly over a 6-8 hour period, or within 4 hours. If baking, set the oven at 350 and bake for at least 1 ½ hours or until a fork can easily pierce a top roll. If more liquid is needed to keep the rolls covered, mix a small can of sauce with an equal amount water and add during the cooking time.
Serve with a sprinkle of freshly grated aged Parmesan.
I can’t wait to have an occasion to try these out. And I’ll let you in on a little secret. I only hang out at Balloon-Juice because I have a huge crush on this guy:
John, I had to go back 4 months to find a good picture of Tunch, which means one thing, MORE TUNCH please.