beef · entree

Corned Beef & Cabbage Pasta

Unlike what most retailers would lead you to believe, corned beef and cabbage is NOT just a holiday meal. Heck no! You can eat that incredibly salty meal year-round if your heart desires.

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I’m mainly trying to convince you all that corned beef isn’t just a once-a-year-dish…so you can try out this phenomenal recipe. I did, in fact, make this for St. Patrick’s day—and I’ve just now gotten around to writing it up. I wanted something different than the normal boiled dinner for St. Patty’s Day, so I threw all of the most Irish & German ingredients I could think of into this delicious one-pot dinner.

Pro-tip: I like to bake my corned beef instead of boiling it. It gives it a nice crust and I think it tastes better that way. Plus, I’m a weirdo that likes to eat the spices on the beef, and baking it ensures that it sticks onto the meat. Baking this corned beef and then cutting it into bite-sized pieces made the meat mingle well with the egg noodles.

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I used a small head of cabbage and sliced it up before sauteing it for a few minutes. You can season the cabbage with salt and pepper if you like, but there’s so much salt in the corned beef that you really don’t need to. I used to my favorite seasoning, caraway seeds, and added it to the cabbage while it cooked instead of the classic S&P.

The verdict on this mish-mosh of Irish and German influences? Excellent! I devoured a big bowl for dinner and then ate the leftovers for lunch the next week. A lot of my coworkers were jealous of my lunch for a few days—even if they turned their noses up to the cooked cabbage smell wafting from the microwave…

I can’t say I blame them. Cabbage is one of the worst things to nuke in communal microwaves. Sorry, fellow employees!

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Corned Beef and Cabbage Pasta

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Egg noodles tossed with salty corned beef, crispy cabbage, carrots & Swiss cheese.

Ingredients

  • 1 (3-4 lb) corned beef brisket, cooked & cubed into bite-sized pieces
  • 1 small head of cabbage, sliced
  • 3 TBS. butter
  • 3 carrots, sliced
  • 1 tsp. caraway seeds
  • 1 cup chicken broth
  • 16 oz. egg noodles
  • 1 TBS. stone-ground mustard
  • 1 cup Swiss cheese, shredded

Directions

  1. Cook corned beef according to package instructions (preferably baked method). Let cool and then cut into small bite-sized pieces.
  2. Meanwhile, in a large pot full of salted water, cook egg noodles according to package instructions. Drain and return to pot; set aside.
  3. In a large skillet, heat butter over medium-high heat. Add cabbage and caraway, saute for 2-3 minutes. Add carrots and chicken broth and bring to a boil. Reduce heat to  medium and simmer, covered, until cabbage and carrots are cooked through, about 10-15 minutes.
  4. Toss egg noodles with corned beef. Add cabbage mixture and toss again. Stir in mustard and cheese (cheese should melt as you stir). Serve immediately.

Step-By-Step Instructions

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Cook corned beef according to package instructions (preferably baking method). Let cool and then cut into bite-sized pieces.

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In a large pot of boiling salted water, cook noodles according to package instructions. Drain and return to pot; set aside. Meanwhile, in a large skillet over medium-high heat, add cabbage and caraway and saute for 2-3 minutes.

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Add carrots and chicken broth and bring to a boil. Reduce heat to medium and simmer, covered, for 10-15 minutes or until veggies are soft.

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Toss that sweet, sweet corned beef meat with cooked noodles. Add cabbage mixture, then mustard and cheese.

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Stir to combine (cheese will melt while stirring). Serve immediately.

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Eat and enjoy! See? Corned beef and cabbage are NOT just holiday fare.

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6 thoughts on “Corned Beef & Cabbage Pasta

  1. I agree! corn beef is good more than once a year. I just can’t always find it at the store! I like incorporated pasta with it, great idea.

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