I know corned beef and cabbage is more of an American thing than an Irish thing, but I wanted to make the obligatory Corned Beef and Cabbage for St Patrick’s Day anyway. However, I thought about putting a different spin on it. Lately, I have been making different stuffed cabbage recipes, and so I was inspired to devise a corned beef stuffed cabbage. It is actually ideal if you want to keep to a budget, because you can easily control the portion size and ensure everyone gets some beef. Most corned beef brisket is in the $9 or $10 per pound price range lately, and your final yield can be around 50 percent after you braise and trim it. The one and a half pound cut of brisket that I braised yielded about 10 ounces of final product, and that made 10 nice stuffed cabbages. I would say that two pieces per person would make a nice meal, but you could easily serve one of these per person depending on appetite. Especially if you prepare a side dish or two.
I used the Instant Pot and the brisket was ready to slice in about 45 minutes, that’s including time to cool. If you do not have an Instant Pot you can use a slow cooker or braise in a pan on your stovetop. If that is the case, it just takes a bit longer for the brisket to get tender. I purchased a corned beef that came with a seasoning packet, and I followed the package directions, I just adjusted the seasoning when it was complete. This recipe is extremely easy, and simple to serve.
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Corned Beef and Potato Stuffed Cabbage
All ingredients
Instructions
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Place 1 quart of water, seasoning, and brisket in Instant Pot.
Lock lid and set for 20 minutes. When cooking completes allow instant pot to cool for 20 minutes, allowing for a natural release of steam pressure. Follow manufacturers instructions for safely venting the cooking unit after 20 minutes and remove brisket from cooking liquid to cool. Do not discard liquid.
If braising on the stovetop, place brisket, water, and seasoning in pot and bring to simmer. Reduce heat to medium and simmer for 2 hours. Remove pot from heat and rest for 30 minutes. Remove brisket from cooking liquid. -
When brisket is cool enough to handle, trim fat and slice thinly.
Set aside.
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Meanwhile, bring a 4 quart pot of salted water to boil.
Wash cabbage, removing any brown outer leaves and carefully remove the core with a sharp knife, inserting knife to center of cabbage.
Insert a meat fork into the center of the cabbage, (like a giant lollipop) and carefully immerse the cabbage head into the boiling water.
Using the meat fork as a handle, gently move the cabbage in the water.
Using tongs, carefully loosen the outer leaves from the cabbage and allow them to blanch several minutes. Set cabbage leaves aside to drain.
Continue this process until you reach the center of the cabbage, and all large leaves are removed. Dice remaining heart of cabbage and set aside.
I like to stack the cabbage leaves neatly as I remove them from the pot and allow carry over cooking to further blanch them as they cool.
Drain blanching water from pot and return to stovetop.
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Add diced onion, diced potato, diced carrot, diced cabbage, and braising liquid from brisket to your 4 quart pot. Bring to simmer.
Cook until potatoes are tender. Drain vegetables and set aside to cool. Reserve cooking liquid for final step.
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Season potato mixture with salt and pepper to taste.
Lay blanched cabbage leaves out on work surface.
Divide potato mixture in even mounds on center of cabbage leaves.
Dice sliced corned beef and divide onto mounds of potato mixture.
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Fold one side of the cabbage over the mound of filling, then the other, keeping mixture centered inside the packet.
Fold ends over and place fold side down into oven safe dish.
Add reserved liquid to cover cabbages by two thirds.
Cover and place in 350 degree oven for 30 minutes.
Remove from oven and allow to rest 15 minutes before serving.
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Serve with a vegetable side dish.
