Sauteed Cabbage and Onions (with corned beef)

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Okay, I know I’m a little late to the party on this one, but for those of you who didn’t dive into a plate of corned beef and cabbage for Saint Patty’s Day (or loved it so much you don’t want to wait until next year!), this is for you.

My brother-in-law’s birthday is March 17th, so we traded the typical beer and brats for sushi and sake to celebrate with him. I have to be honest, since I didn’t grow up eating this dish, the first time I tried it was only two years ago with Hubby. Funny enough we had walked into our favorite Italian market in town–not typically where you’d imagine finding Irish food— and they were running a special so customers could order this traditional meal for the holiday. We jumped on board and were blown away by how delicious it was.

Anyway, this year I purchased a head of cabbage with the intention of making something along that theme, but didn’t end up experimenting with it until Passover. Who would imagine every culture would have their own interpretation!

My real inspiration came from a slab of already cooked, Kosher corned beef my parents sent us home with after the Seders last week. I used a steaming method over the stove to reheat the meat without drying it or risking overcooking. A drop water in a covered pan kept it moist, flavorful and scrumptious!

For the cabbage, I sautéed it with sweet yellow onions, olive oil, salt and pepper until it was just tender enough to still have a slight crunch. This was clearly ideal with corned beef, but it’s also a fantastic side to just about anything. I actually had some in a bowl with melted edam cheese and it was deeeelish.

Ingredients:

1 head of cabbage

2 yellow onions

2 tablespoons olive oil

1/4 teaspoon pepper, plus a pinch

3/4 teaspoon kosher salt, divided

Slab of corned beef

Wash cabbage and peel away outer leaves.

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Looks like a flower, doesn’t it? How springy!

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Cut off the knob. (I’m pretty sure that’s the scientific name for it.)

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Slice cabbage in half.

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Then roughly chop.

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You could totally use a food processor to shred this evenly, but I like the rustic feel of this hand-done preparation.

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Cut onions into rings.

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Drizzle olive oil in a pan.

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Sauté onions for 10 minutes.

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Season with 1/4 teaspoon kosher salt and a pinch of pepper.

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Add cabbage in batches, stirring with onions as you go.

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Season again with salt and pepper, then sauté for 15 minutes.

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Cover and cook for 5 more minutes. Cabbage and onions will be tender, with a slight crunch.

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To steam corned beef, place a small amount of water at the bottom of a pan and add meat.

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Cover and simmer over medium-low heat until hot. If using raw meat, be sure it is cooked through completely before serving.

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Check out the steam! Cool, right?

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Move to a cutting board and allow to sit for a minute so the juices stay in tact.

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Cutting with the grain, slice into pieces of your desired thickness.

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Add to the pan with cabbage.

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Cover for a few minutes allowing the flavors to infuse together.

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Eat and enjoy during Passover, Saint Patty’s Day or any time of the year you’re hungry for a hearty meal!

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