What go good with corned beef& cabbage to make a complete meal?

carrots, onions and potatoes...

try this recipe from Emeril...



2 1/2 pounds corned beef brisket

3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag

2 potatoes, peeled and cut into large chunks

3 carrots, cut into 4 pieces

1 onion, quartered

2 parsnips, cut into chunks

2 turnips, cut into chunks

1 small cabbage, cut into wedges

1 tablespoon salt

Horseradish cream:

1 cup sour cream

Up to 1 tablespoon prepared horseradish

Salt and pepper

Hot pepper sauce





In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.

To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.
What go good with corned beef%26amp; cabbage to make a complete meal?
Boiled potatoes... my favorite!!!
Reply:Oh my! Really only need to have potatoes....cooked the way you like and in the style you like. Other suggestions would be to cook either carrots or sweet potatoes.....and that's the same cook them how you like!
Reply:Carrots or corn also go well, and potatoes

Perfect
Reply:It looks like the winner is-----potatoes! Along with that make a waldorf salad: chopped up apples, finely sliced celery, raisins, a little mayo and honey and cinnamon and you've got a great little salad. Or you could make lime dry jello mixed in with a small can of crushed pineapple and 1 tub of cottage cheese. Mix all together and put in the fridge for a couple of hours. Then you have your 'green' St Paddy's complete meal!

Enjoy!
Reply:when cooking your cabbage add potatoes and carrots to the pot
Reply:throw some peeled, whole potatoes in the pot while you are cooking the corned beef and cabbage.
Reply:Potatoes of course, or rice.
Reply:Cabbage and Potato Bake

Recipe courtesy Emeril Lagasse, 2001

Episode: St. Patricks Day Party



1 cabbage, about 2 to 2 1/2 pounds

2 large Idaho potatoes, about 2 1/2 pounds

12 ounces lean bacon, cut into 1/2-inch dice

2 cups yellow onions, peeled and sliced lengthwise

1 teaspoon salt

1 teaspoon ground black pepper

2 cups homemade chicken stock, or canned, low-sodium chicken broth



Preheat the oven to 375 degrees F.

Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.



Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.



Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.



Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Reply:we have always had boiled potatoes. very yummy! and easy!
Reply:Yeah, you gotta have the potatoes...and served with some dijon mustard on the side.....not the crappy yellow stuff.
Reply:yea boiled potatoes, crusty bread
Reply:Potatoes, some good options are new potatoes or red skin potatoes, boiled of course, as is traditional.



If you're looking to throw in some dairy, fat free cottage cheese--or any cottage cheese--is sometimes good.