Cabbage & potatoes with smoked ham
adapted from The Joy of Cooking
Reminiscent of a New England boiled dinner — perfect for the week of St. Patty’s Day!
Bring to a boil in a large pot: 1 gallon water (16 cups), 2 pounds scrubbed and chopped potatoes (one share’s worth), 4 teaspoons salt. When the water is boiling, add 1 head cabbage, cut into eights and cored.
Simmer, uncovered, until potatoes are tender (12 – 15 minutes). Drain and toss with ½ pound (or so) chopped smoked ham, chopped fresh parsley (if on hand), ground black pepper (to taste). Arrange on a platter and serve with lemon wedges, horseradish and/or mustard.
Corned beef & cabbage
adapted from The Joy of Cooking
A classic for St. Patrick’s Day (or later in the week, when you can easily find corned beef on sale!). We love this dish, even if we only eat it once a year.
Wash a corned beef brisket under running water to remove surface brine. Place brisket in large pot and add water to cover. Drop in 20 black peppercorns, 2 bay leaves, and simmer covered until a fork can easily penetrate the center — about 3 hours. The meat should be practically falling apart for best enjoyment — cook longer if necessary.
When meat is done, add to the pot 1 head cabbage, cut into wedges and simmer for another 15 to 20 minutes — until cabbage is cooked to desired consistency.
Remove meat and let stand for 15 minutes. Drain the cabbage and keep warm. Cut brisket into thin slices against the grain and arrange on plates or a platter. Serve with roasted or boiled potatoes and garnish with horseradish or mustard. Leftovers are great on sandwiches!
