Sweet and Sour Cabbage with Corned Beef

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So we have a little less than a month to plan the St. Patrick’s Day meal.  Do you do anything special for it?  I typically do the standard Corned Beef and Cabbage.  I’m actually thinking I want to change it up a little.  Do something that has some pizzazz or that little something that makes your mouth sing!

Here’s the recipe I’m leaning towards.  What are you planning to make?

Sweet and Sour Cabbage with Corned Beef

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/2 pound deli sliced corned beef, cut into thin strips
• 1 small onion, diced
• 3/4 C chicken broth or water
• 1/4 C red wine vinegar
• 2 Tbsp Gulden’s or Grey Poupon
• 1 Tbsp brown sugar
• 4 bags angel hair cabbage
• 2 C shredded carrots
• Salt and pepper to taste

In a Dutch oven over medium heat, melt the butter into the olive oil and get the fat hot.  Add the corned beef and onion sautéing until caramelized.  Add the chicken broth, vinegar, mustard, and brown sugar.  Stir to combine.

Add the cabbage and carrots, stirring to coat the veggies and mix with the meat.  Cover, reduce heat to medium-low, and cook for 20 to 30 minutes or until the veggies are tender.  Stir occasionally.  Check at the 10 to 15 minute mark to see if you need to add more broth or water.  Taste for seasonings and adjust to your liking.

I’ll be making my cheddar cheese biscuits to go with this.