Are you having Corned Beef with Sautéed Cabbage and Vegetables for St. Patrick’s Day? The day would not be the same without the smell of the pickling spices filtering through the kitchen as it cooks the corned beef on the stove. I haven’t tried this in an Instant Pot yet, but I have cooked it in a crock pot many times. As I found out on this cooking venture, it’s alright to make new cooking traditions. Revisions occur for the purpose of making things better for the next experience and for those that follow.

The Corned Beef:

So why is it called “corned” beef? Corned beef is a a salt-cured beef product. The large-grained rock salt used to cure it is also called “corns of salt”, thus the name, corned beef. The package usually comes with a seasoning packet which is a pickling spice blend of whole mustard, coriander, black pepper, red pepper, cloves, fennel and bay leaf. There is a fair share of salt and preservatives in this, but I think splurging once a year on something this flavorful won’t devastate me.

I found this Gourmet Flat Cut to not only be quite flavorful, but also easy to slice. It just does all of its magic in the pot with the seasoning packet which is included. The weight varies, but I found this package which was a little over 2 pounds to be just enough for the four of us. If you want leftovers, go with a heavier cut. Throw the potatoes and carrots in if you are using them about 30 minutes before the corned beef is ready according to package instructions, about 2-2/12 hours. Check for an internal temperature of 160 degrees.

The Cabbage:

For many years, I would add the cabbage to the broth a few minutes before the corned beef was finished. My mom used to put in a pinch or so of baking soda to help the cabbage retain its green color. However, this year, that method was subject to change when I received a notification on St. Patrick’s Day from Food Network for Ina Garten’s Sautéed Cabbage. That sounded intriguing, I thought. After making it, I can formally announce that my family traditions have been altered.

It just seemed too simple! First, I peeled off the outside leaves and cut the cabbage into quarters. Following this, the core was removed from each section, then sliced thinly while pressing downward onto the cutting board.

In a skillet, melt 2 tablespoons of butter, or use olive oil, over medium-low heat. Add the cabbage, along with the salt and pepper, and begin to sauté for about 10-15 minutes, stirring frequently. Remove from the heat once you have your desired texture.

Putting It Together:

The corned beef is removed from the pot and sliced on a diagonal. Place it on a serving platter.

With a slotted spoon, remove the carrots and potatoes from the broth and place with the finished cabbage. You may prefer to serve them separately, or place all of them on the platter with the corned beef, if it’s large enough.

I plate my Corned Beef with Sautéed Cabbage and Vegetables altogether so I can get a mouthful of flavor in every bite! Again, some people don’t care to have their food touch, but in this case, I think the experience of mixing it up is a full infusion of flavor in your mouth. Enjoy!