Monday, March 15, 2010

green with a twist - cabbage hash for St. Patrick's Day

Corned beef and the fixings is really a dish that cooks itself with very little fuss. This year, why not take a little extra time with some of the side dishes, making them extra-special and delicious as well as nutritious?
This colorful, tasty and different Cabbage Hash is inspired by a recipe from one of my favorite cookbooks, "Vegetarian Planet" by Didi Emmons. The original dish is called "Little Cabbage Hash" referring to the use of Brussels sprouts as the main ingredient instead of cabbage. As expected, cabbage works perfectly in this recipe as well. Try it for something different this St. Patrick's Day, or any time you're in the mood for a simple but easy vegetable side dish.


  • 1 tablespoon olive oil
  • 1-1/2 cups minced onions
  • 2 cloves of garlic, minced
  • 1 lb. cabbage, thinly shredded or chopped
  • 1 large carrot, chopped in small pieces
  • 1/2 cup of water
  • 1 red or orange bell pepper, minced and seeded
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste

Saute onion in olive oil until soft. Add garlic, cabbage, and carrot to the onions.
Add water and simmer the vegetables, stirring occasionally, about 5 to 8 minutes, or until water is completely evaporated (watch carefully to avoid burning dry).
Then stir in bell pepper, salt and black pepper to taste.
Saute one more minute and serve.


Winklepots said...

Growing up, I wasn't a fan of the whole corned beef and cabbage meal, but now, I really enjoy the way my husband makes it. I'll have to pass this one along to him. Thanks for sharing! :o)

Lonesome Road Studio said...

Thanks! I actually have an awesome corning cure for beef brisket but didn't post it in time for the holiday. I will try to do better next time...


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