So, how are we all doing today? Today is day 6 for us on being home inside. I went out for the first time yesterday for a quick trip to the grocery store. They were out of most staples but I was looking for a couple of things like garlic, garlic powder, and wine. Great tip: If you only use wine for cooking and don’t want to open a whole bottle each time buy the little bottles that come like 4 to a package. It is great for cooking. I bought some white wine yesterday in these cute little bottles to have on hand.
Anyway, hope you are all well, finding ways to keep busy, and enjoying your families.
Tuesday was St. Patrick’s Day so we had our usual Corned Beef and Cabbage. Yum! This year I decided to switch it up a bit by baking the corned beef and braising the cabbage. I wasn’t sure if my family would like this or not as they are a bit adverse to changing traditions. I usually cook it in Guinness or a dark red beer.
When your daughter asks for Braised Cabbage for breakfast? It is a hit! It was so simple to make and would make a great side dish with pork or beef. Since cabbage is fairly inexpensive too this is a great money saver.
I served this with the roasted potatoes, carrots, and corned beef for our annual dinner.
- 1 head cabbage, cored and thinly sliced
- 1 medium onion, thinly sliced
- 3 tablespoons butter
- 1/4 cup sugar
- 1/3+ cup red wine vinegar
- salt and black pepper, to taste
- Splash of water
- In a large pot or skillet over medium-high heat melt butter. Add onion to the skillet and stir well. Allow the onions to start browning around the edges.
- Sprinkle the sugar over the onions and stir until well coated. Cook until the sugar has melted and the onions are a bit more brown.
- Add cabbage, 1/2 the vinegar, salt, pepper, and splash of water to the pan. Stir well and cover the pot. Let cook for 25-30 minutes until the cabbage has completely wilted and cooked to tender. Stir occasionally while cooking.
- Add remaining vinegar and salt and black pepper to taste. Stir well and adjust spices to your liking.
- Serve hot.