From “Molto Batali” (Ecco, 2011). 1 large green cabbage (3 to 4 pounds) Salt 6 tablespoons extra virgin olive oil 2 medium red onions, cut into 1/2-inch dice 6 garlic cloves, thinly sliced 1 pound new potatoes, scrubbed and cut into 1/4-inch dice Freshly ground black pepper 1 cup fresh ricotta, drained About 1 cup … Continue Reading →
From cookbook author Diane Rossen Worthington. 4 to 5 pounds corned beef 4 carrots, peeled and cut into 2-inch chunks 3 parsnips, peeled and cut into 2-inch chunks 6 small red skinned potatoes, unpeeled 1 large green cabbage, quartered or cut into wedges Place the corned beef in water to cover along with the pickling … Continue Reading →
Corned Beef and Cabbage Hash For this recipe you’ll need to reserve a cabbage quarter and 3 cups of cubed corned beef from your corned beef dinner. Adding the briny flavors of cooked cabbage brings in a bold flavor dimension. Diane Rossen Worthington says the key to making this dish stand out is to stir … Continue Reading →
Prep time: 15 minutes Total time: 30 minutes 1/2 cup light mayonnaise 2 tablespoons cider vinegar 2 teaspoons sugar Coarse salt and ground pepper 1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise 2 medium carrots, sliced with a julienne peeler or a vegetable peeler 2 medium scallions, minced … Continue Reading →
2 tablespoons butter 1 ( 1/8-inch-thick) slice cooked corned beef, fat trimmed, chopped (1 tablespoon reserved fat, divided) 1/2 bay leaf 13 ounces of parsnips, peeled, coarsely chopped 1/4 cup chopped onions 1 cup (or more) low-salt chicken broth 1/2 savoy cabbage leaf, center ribs removed 1/8 cup heavy whipping cream Sauté 1 tablespoon corned … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein and total fiber in grams for the ingredient listed. This recipe has about 14 grams of carbohydrates, about 26 grams of protein and about 2 grams of fiber per serving (about 1/3 falls off during cooking). CORNED SPICE BLEND: 2 tablespoons whole dill … Continue Reading →
5 russet potatoes (about 3 3/4 pounds total), scrubbed clean 1/4 cup (1/2 stick) unsalted butter 2 small heads Savoy cabbage (about 1 pound total), cored and thinly sliced 1/4 cup (1/2 stick) salted butter, softened and cut into small pieces … Continue Reading →