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Corned Beef and Cabbage (IP)

Corned Beef and Cabbage (IP)

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Yield: 6

Spruce Eats

The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure—about 15 minutes for the beef and 10 to 15 minutes for the vegetables—along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3½ to 4 hours to make it perfectly tender. Not only do you save time; you save energy.
Cook: 87 Pressure Build/Release: 30 Total: 2 hrs 15 mins

  • 4lb corned beef, preferably flat cut
  • 1medium onion
  • 2TBS mixed pickling spices
  • 2bay leaves
  • 4cups water
  • 1½lb potatoes, red-skinned or fingerlings
  • 1lb carrots
  • 1head cabbage

For garnish and serving:

  • parsley, for garnish
  • whole-grain or spicy brown mustard,

Peel and slice the onion. Put the onions and corned beef into the Instant Pot. Add the mixed pickling spices and bay leaves, followed by 4 cups of water.

Seal the Instant Pot and set to MANUAL HIGH pressure for 85 minutes.

Meanwhile, scrub and peel the potatoes (or leave them unpeeled) and cut them into 1½-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If the carrots are quite thick, halve them horizontally. Cut the cabbage into six to eight wedges.

When time is up, let the pressure release naturally for 15 minutes, then carefully move the knob to “venting.” Remove the meat to a cutting board and slice thinly. Transfer the meat to a platter and cover with foil to keep warm.

Strain the liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to the Instant Pot. Add the vegetables to the Instant Pot.

Seal the Instant Pot, making sure the venting knob is set to “sealing.” Set the Instant Pot to MANUAL HIGH pressure for 2 minutes.

When time is up, carefully turn the knob to “venting” to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.

Tips:

If you don’t have mixed pickling spices, it’s easy to make it at home. Combine 1 TBS of mustard seeds with 1 tsp of whole allspice berries, about ½ tsp of coriander seeds, ¼ tsp of ground ginger, ¼ tsp of crushed red pepper flakes, and about 1 inch of a cinnamon stick.

Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, easy to shred corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.

Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.

Moo Shu Pork Bowls

Moo Shu Pork Bowls

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with Cabbage, Scallions & Buttery Rice

Yield: 2

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Prep: 5 Cook: 20

  • 2scallions
  • 4oz shredded red cabbage
  • 4TBS sweet soy glaze
  • 1lime
  • 10oz ground pork
  • 2TBS hoisin sauce
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • 1TBS sesame seeds
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice & prep:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Thinly slice scallions, separating whites from greens. Quarter lime.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Make stir-fry:

Stir scallion whites and cabbage into pan with pork, cook, stirring occasionally, until just tender, 2- to 3-minutes.

Stir in hoisin, chili sauce, 2½ TBS sweet soy glaze, and ½ tsp sugar until thoroughly combined. Turn off heat.

Taste and season with juice from half the lime, salt, and pepper.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter until melted. Season with salt and pepper.

Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

Corned Beef & Cabbage

Corned Beef & Cabbage

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Yield: 3 to 4 Servings
Adapted from Chef John / Food Wishes

Irish or not, it seems you must have this on St. Patrick’s Day.

  • 2½lb corned beef brisket
  • spice packet
  • 2TBS brown sugar
  • 2bay leaves
  • water to cover
  • 1onion, quartered
  • 3carrots, cut in large chunks
  • 3ribs celery, cut in 2-inch pieces
  • 1tsp salt
  • 2lb red potatoes, washed, cut in half
  • 1small green cabbage, cut in 8ths


Place beef, brown sugar, bay leaves and contents of seasoning packet in a large Dutch oven or stockpot; cover with water. Bring to a simmer. Skim any foam, then cover and reduce heat; simmer, covered, 1½ to 2 hours, until nearly done.

Add potatoes, onion, carrots and celery and cook for 30 to 40 minutes.

Add and cabbage, cover and cook until beef and vegetables are tender, 15 to 20 minutes

Remove beef and rest 15 minutes.

Cut beef across the grain into slices. Serve with vegetables and some of the broth.

Haluski (Cabbage & Noodles)

Haluski (Cabbage & Noodles)

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Yield: 4 to 6 Servings
Adapted from Spend with Pennies

Cabbage and Noodles (aka Haluski) is an old Polish dish. Different areas have slightly different versions, Slovak Halusky is more of a potato dumpling while other areas enjoy it as cabbage and noodles. This needs a big pot and a non-stick skillet.

Back in the good ol’ days of early 2022, kielbasa and other smoked sausages came in 14 oz packages. Now they’re only 12 oz. Marginally enough, I’ve updated this to call for 16-24 oz.

  • 8oz uncooked egg noodles
  • 2TBS olive oil, divided
  • 16-24oz kielbasa or other pre-cooked sausage, sliced
  • ¼cup salted butter
  • 1large onion, diced
  • ½-1head cabbage, chopped (approx. 6-8 cups)
  • 1clove garlic, minced
  • ⅔cup frozen peas
  • salt and fresh ground black pepper to taste

Cook noodles in a 6-quart sauce pot or dutch oven according to package directions, drain and set aside.

Note: You can use the same pot used for the noodles to cook the kielbasa, but it tends to leave a nasty residue that is hard to clean. It is generally better to use a non-stick skillet.

Using the pan of your choice, over medium high heat, add 1 TBS olive oil and heat until shimmering. Add kielbasa and cook until lightly browned, about 3 minutes.

Add the remaining olive oil, butter and diced onion. Cook until onion is softened, about 5 minutes.

If you used a separate pan for the kielbasa, dump the contents into the noodle pan now.

Add the cabbage and garlic. The pot will be very full, but the cabbage will wilt while cooking. Cover and cook until tender (10-15 minutes), stirring occasionally.

Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through. Taste and check for final seasoning. Serve.

Gayle’s Coleslaw

Gayle’s Coleslaw

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Yield: 12 servings
Adapted from Robert Irvine
  • 6cups shredded cabbage
  • 1cup shredded carrot
  • 1cup mayonnaise
  • ¼cup white wine vinegar
  • 1teaspoon celery seed
  • ¼cup sugar
  • Salt and pepper

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Original Copyright 2006, Robert Irvine

Asian Pickles

Asian Pickles

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Pickled Napa Cabbage, Daikon, and Carrots

Yield: 4 Servings
Chichi Wang / Serious Eats

In this recipe from Susanna Foo, napa cabbage, carrots, and daikon are immersed in a brining solution of vinegar, sugar, and salt. Jalapeno peppers are added for just a touch of spiciness. Though the vegetables must be soaked in the brine for at least a day, the mixture will hold for two weeks. Crunchy and juicy, the julienned vegetables are pleasantly sweet and sour.

  • 3cups water
  • 1cup white vinegar, or 1 ½ cups rice vinegar
  • ¾cup sugar
  • 2TBS coarse or kosher salt
  • 1napa cabbage
  • 1daikon
  • 1small carrot
  • 2jalapeño peppers


Combine the water, vinegar, sugar and salt in a medium saucepan. Bring to a boil. Remove from the heat and let the mixture cool.

Cut off the leafy upper half of the cabbage and reserve for another use. You will only need the bottom ends with the thicker ribs. Cut each ribbed leaf in half lengthwise. Cut again into 1/8 inch strips.

Cut the daikon crosswise into thin, round slices, then cut each slice into a fine julienne. Soak in ice water for 5 minutes; drain.

Cut the carrot into a fine julienne.

Remove the stems from the jalapeno peppers and slice crosswise into thin slices.

Place all of the vegetables into a large bowl and pour the vinegar mixture all over, mixing well. The brine should immerse most of the vegetables; if not, add a bit of water to cover.

Cover the bowl with plastic wrap and weight it down with a pot of water or a heavy can. Refrigerate for at least 8 hours, or preferably for a day before using. Immersed in the brine, the relish will keep for up to two weeks in the refrigerator. This recipe can also be halved or quartered.

Quick Pickled Daikon and Carrot

Yield: 4 Servings

This recipe, from Hiroko Shimbo’s excellent book The Japanese Kitchen, is my favorite pickling recipe of all time. Shimbo’s technique is a hybrid process, involving an initial salting followed by a soak in a brining liquid of mirin and rice vinegar. The mirin imbues the vegetables with a winey sweetness that surpasses the abilities of plain sugar. During the summer, I try to have a bag of Shimbo’s pickled daikon and carrots on hand, for any overheating emergencies involving baked goods and tripe.

  • 2garlic cloves, minced
  • 4inches of daikon (3 inches in diameter), peeled and quartered lengthwise
  • 1medium carrot, halved lengthwise
  • 1tsp salt
  • ¼cup mirin
  • ¼cup rice vinegar
  • 2TBS sugar


In a bowl, toss the vegetables with the salt. Cover the vegetables with plastic wrap and weight it down with a pot of water or a heavy can. Let stand for five to six hours at room temperature.

Remove the vegetables from the bowl and place them into a sealable plastic bag, along with the mirin, sugar, and rice vinegar. Leave the vegetables in the bag at room temperature for three to four hours, shaking the bag every so often to distribute the liquid evenly.

Refrigerate the vegetables in the plastic bag overnight, or for up to 3 days.

To serve, cut the vegetable strips into 1/4-inch slices. Serve plain or drizzled with a bit of soy sauce.

Quick & Spicy Asian Pickles

Yield: 4 to 6 Servings
Jennifer Rubell / Epicurious
  • ¼cup rice vinegar
  • 4tsp sugar
  • 1tsp soy sauce
  • 1tsp fish sauce
  • ½tsp dried crushed red pepper
  • 2small English hothouse cucumbers


Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl.

DO AHEAD: Can be made 1 day ahead. Cover and Chill.

Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occasionally.

Vietnamese Quick-Pickled Vegetables

Yield: 4 to 6 Servings
Delspina / Epicurious

This easy quick-pickle is crunchy, sweet and salty. It’s the perfect accompaniment to Asian meat dishes or a colorful addition to salads and sandwiches. If you’re feeling creative, use the pickling mixture with other vegetables like asparagus, green beans or cauliflower.

  • ½cup rice vinegar
  • ¼cup sugar
  • 1tsp salt
  • 2carrots, thinly sliced
  • 2Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1(½-inch) piece ginger, peeled and thinly sliced
  • 1large daikon, peeled and thinly sliced
  • ½English seedless cucumber, thinly sliced
  • ½red onion, thinly sliced


Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chilies, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.