CABBAGE & CORNED BEEF SOUP
Make and share this Cabbage & Corned Beef Soup recipe from Food.com.
Provided by brianghester
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
- Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
- Add garlic, basil, oregano, sautee 1 minute longer.
- Add corned beef, tomato paste, and beef stock.
- Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
CORNED BEEF AND CABBAGE SOUP LOW CARB RECIPE
It's about that time! You're finished with St. Patrick's Day and don't know what to do with those corned beef leftovers. You're in luck! I've got the best leftover corned beef and cabbage soup recipe for you! This ketogenic corned beef and cabbage soup recipe is different from the rest. Click the link to find out why with this keto comfort food dinner!
Provided by Jenn
Categories Main Dish
Time 1h30m
Number Of Ingredients 16
Steps:
- Set the Instant Pot to sauté. It should read "30".
- Add butter and onion. Saute for 10 minutes, stirring frequently.
- Add celery stalks, fennel, and garlic. Saute 6 more minutes.
- Push vegetables to the sides of the pot so there's a "hole" in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
- Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
- Turn off the sauté feature.
- Add 2 cups water to the pot and stir.
- Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
- Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
- Place the lid on the Instant Pot, turn the vent to "sealing", and set the Instant Pot to cook for 30 minutes on high pressure.
- While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
- When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to "venting" to release the remainder of the pressure.
- When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 9 grams carbohydrates, Fat 24 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, ServingSize 2.4 cups, Sugar 3 grams sugar
CORNED BEEF AND CABBAGE SOUP
Steps:
- Gather the ingredients.
- Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
- Heat the butter in a large stockpot or Dutch oven over medium-low heat.
- Add the onion and celery to the pot and saute until tender, stirring frequently.
- Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
- Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
- Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
- Taste and add salt, as needed.
- Serve and enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 49 mg, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, Sodium 1495 mg, Sugar 9 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g
CORNED BEEF AND CABBAGE SOUP
Made in the Instant Pot, Corned Beef and Cabbage soup is a delicious way to enjoy your leftover Corned Beef dinner!
Provided by Jenn, from Keen for Keto
Categories Appetizers
Time 1h30m
Number Of Ingredients 17
Steps:
- Set the Instant Pot to sauté. It should read "30".
- Add butter and onion. Saute for 10 minutes, stirring frequently.
- Add celery stalks, fennel, and garlic. Saute 6 more minutes.
- Push vegetables to the sides of the pot so there's a "hole" in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
- Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
- Turn off the sauté feature.
- Add 2 cups water to the pot and stir.
- Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
- Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
- Place the lid on the Instant Pot, turn the vent to "sealing", and set the Instant Pot to cook for 30 minutes on high pressure.
- While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
- When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to "venting" to release the remainder of the pressure.
- When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!
Nutrition Facts : ServingSize 2 .4 cups, Calories 331 kcal, Carbohydrate 9.2 g, Protein 20 g, Fat 24 g, Sodium 1221 mg, Fiber 3.2 g, Sugar 3 g
CORNED BEEF EGG ROLL
A nice spin on a classic, these corned beef egg rolls are savory, creamy, and crunchy. Swiss cheese adds a wonderful creamy tang.
Provided by britneyalstonyahoocom
Categories Egg Rolls
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Stir together coleslaw, 3 tablespoons water, salt, and pepper in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors, and add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
- Fill a small bowl with remaining 1/3 cup water. Lay out egg roll wrappers on a clean work surface, and top each with about 1/3 cup of corned beef filling. Dip your finger in a bowl of water and wet edges of wrappers; tightly wrap, roll, and seal. Repeat this process with remaining egg roll wrappers and filling.
- Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
- Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
- While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 12.9 g, Cholesterol 57.7 mg, Fat 34.3 g, Fiber 0.6 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 691.7 mg
CORNED BEEF-AND-CABBAGE SOUP
Hearty soup, chock full of corned beef, cabbage and potatoes! Great tasting soup! Different than the usual Corned Beef and Cabbage meal. Got this recipe from Woman's Day Magazine...tried it right away...Loved it!
Provided by BB502
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In pot, heat oil over medium heat.
- Add corned beef, stirring occasionally, about 3 minutes.
- Add cabbage, carrots, onion and caraway seeds.
- Cook stirring occasionally, 8-10 minutes.
- Add potato, broth, juice and black pepper; bring to a boil.
- Reduce heat to low; simmer until vegetables are tender (about 30 minutes).
Nutrition Facts : Calories 198.4, Fat 10.1, SaturatedFat 2.6, Cholesterol 27.8, Sodium 906.5, Carbohydrate 16.9, Fiber 2.2, Sugar 9.2, Protein 10.1
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