Monday Menu: Corned Beef and Cabbage {Vintage Recipe}

IMG_2710Like many Americans, I had my first taste of corned beef and cabbage on St. Patrick’s Day.  But here’s the deal, it is really more of an Irish-American dish rather than a true Irish meal.  No matter its origins, I love, love, love corned beef (I will never turn down a Reuben sandwich) and I love, love, love cabbage.  The two were just made to go together.

I don’t have a slow cooker (don’t ask) but I think this recipe would be ideal for tossing into the crockpot in the morning and then cooking the cabbage with about 3 cups of the cooking water when you get home.

Most corned beef briskets come with a flavor pouch.  You can discard it because you won’t need those seasonings for this recipe.

6 pounds corned beef brisket
1 small onion or 1/2 large onion
1 carrot
2 cloves of garlic, minced
2 bay leaves
Head of cabbage (6-8 pounds)



Rinse corned beef and place in a soup pot.

Cover with water and add the onion, carrot, garlic, and bay leaves.


Bring to a boil, cover, and cook over low heat for 3 hours or until tender.  Add boiling water from time to time to keep meat covered.

Cut cabbage into wedges and add to the pot.  Cook until tender, about 15 minutes.


Drain well.  Slice the meat across the grain and serve.


Carrot-Raisin Salad

carrotcabbageOver on Facebook, Ellen wanted to know what she could do with a head of cabbage–none of her “go-to” recipes were thrilling her this morning.

For Ellen, I want to share one of my new favorite salads: Carrot-Raisin Salad from 1963 McCall’s Cookbook.  It is different than traditional carrot salads because it incorporates cabbage.  It is more than a regular cole slaw and it is tastier than a regular carrot salad.

I actually prefer it without the lemon juice and I’ve used lower-fat or canola mayo in it without any loss of taste.  I always have to double or triple the recipe because it really goes in a flash (and this is where my full-size food processor really proves its worth).

Carrot-Raisin Salad

(Makes 4 servings)

1 cup grated raw carrot

1 cup shredded cabbage

1/4 cup seedless raisins

1/2 teaspoon salt

2 tablespoons lemon juice

1 tablespoon sugar

1/4 cup mayonnaise or cooked salad dressing

1.  Lightly toss carrot, cabbage, raisins, salt, lemon juice, and sugar until well combined.  Refrigerate until ready to serve.

2.  Just before serving, toss with mayonnaise.

Isn’t this an easy recipe?!  And it is easy to make it good for you, too.  I also think that non-vegetable lovers will also love the texture and flavor of this salad.


Monday Menu: Meat and Cabbage (Old Dutch Recipe)

Today’s recipe is courtesy of a 1939 cookbook entitled “United States Regional Cookbook.” It was well used, the cover has seen better days. Inside, there are notes listing favorite recipes and where the recipe could be found.

As I was browsing through the cookbook, I had to chuckle at the assertion that New England was considered the culinary capital of the country. So much for celebrating the specialties of each region!

My Honey and I lived in New Jersey for 12 years and frequently took road trips into Pennsylvania’s. On the trips, we would often enjoy meals prepared by the “Pennsylvania Dutch.” This recipe is taken from the “Pennsylvania Dutch Cook Book” section of the Regional Cookbook and is absolutely to die for. Literally. Because of the sausage, it has an extremely high fat content. In future iterations of it, I will fiddle with perhaps replacing some of the sausage with mushrooms, using turkey sausage, or a meat substitute. Also, because it cooks over low heat, I might try cooking it in my slow-cooker.

This recipe is also very frugal friendly. I used Jimmy Dean sausage that was on sale for $2.50. The head of cabbage was just under a dollar and the tomato soup was also around that price. Everything else I already had in my pantry. An entree for six people for right around $5! McDonald’s can’t beat that!

Meat and Cabbage
(Old Dutch Recipe)

1 pound sausage meat
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 egg, well beaten
1/3 cup uncooked rice
2 tablespoons fat
1 onion, sliced fine
1 1/3 cups tomato soup
1 teaspoon minced parsley
1/2 cup chopped celery
3 tablespoons vinegar
1 teaspoon sugar
Salt and pepper
6 cabbage leaves

Season meat will with salt and pepper and add egg. Mix well. Mix in rice. Melt fat, add onion and cook for several minutes. Combine tomato soup and equal amount of water and add to onion. Add parsley, celery, vinegar, sugar, salt and pepper and cook for 10 minutes. Wash cabbage leaves and boil until limp. Put 2 tablespoons of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. Makes 6 portions.