Cabbage Recipes Dutch Oven | Open Dishes Recipe Online Blog

Everyone loves a good hearty meal, especially when it’s made in a dutch oven. We’ve come across two mouth-watering recipes that we just had to share with you.

First up we have a delicious Dutch Oven Corned Beef and Cabbage recipe. This classic St. Patrick’s Day dish is perfect for any time of the year. Starting off with a beautiful cut of corned beef, the recipe includes a medley of vegetables such as cabbage, carrots, and potatoes to add that extra flavor. To make the dish, simply sear the beef in your dutch oven, add in the veggies and let it simmer for a few hours. The result is a tender and flavorful meal that is sure to impress.

For those who are looking for a lighter option, we have a Roasted Cabbage with Lemon recipe that is absolutely delightful. This dish takes plain old cabbage to the next level by roasting it in the oven with garlic, lemon, and bread crumbs. The end result is a crunchy and delicious cabbage dish that is perfect for any occasion. The recipe is easy to follow and will only take you about 30 minutes to whip up.

When making either of these delicious dishes, be sure to use a high-quality dutch oven. Your food will cook evenly and retain moisture, resulting in a more flavorful and delicious meal. Trust us, investing in a good dutch oven is worth every penny.

Without further ado, here are the recipes:

Dutch Oven Corned Beef and Cabbage

Ingredients:

3 to 4 pounds corned beef brisket with spice packet
1 onion, sliced
3 cloves garlic, minced
4 cups beef broth, divided
1 head cabbage, cored and chopped
6 carrots, sliced
6 Yukon Gold potatoes, chopped
2 bay leaves

Instructions:

Preheat oven to 350°F.
Heat 2 tablespoons of oil in a dutch oven over medium-high heat.
Sear the corned beef until browned on all sides.
Remove beef and add in the onions and garlic. Sauté until vegetables have softened.
Add in the beef broth, scraping the bottom of the pot to release any browned bits.
Return the beef to the pot, fat-side up.
Add the bay leaves, cabbage, carrots, and potatoes, and pour in the rest of the beef broth.
Bring the liquid to a boil, then cover and transfer to the oven. Cook for 3 to 4 hours or until the beef is tender.
Remove the beef from the pot and let it rest for 10 minutes before slicing.
Serve hot with the vegetables and horseradish sauce.

Roasted Cabbage with Lemon

Ingredients:

1 green cabbage
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup bread crumbs
1 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zested and juiced

Instructions:

Preheat oven to 400°F.
Cut the cabbage into 8 wedges and place them on a baking sheet lined with parchment paper.
In a small bowl, mix together the garlic, olive oil, bread crumbs, salt, and pepper.
Brush each cabbage wedge with the olive oil mixture and roast for 25 minutes.
Remove from the oven, sprinkle with lemon zest and juice and serve immediately.

So there you have it, two scrumptious dutch oven recipes that are sure to become favorites in your household. Happy cooking!

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