Corned Beef & Cabbage Stew
Makes 12 Croutons
- Especially great for St. Patty's Day, this recipe takes the foundation of a classic sandwich & reimagines it as a melt-in-your-mouth stew.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 Tbsp oil
- 2-1/2 cups onions, medium dice
- 2 tsp garlic, minced
- 6" x 6" piece of cheesecloth
- 1 Tbsp pickling spice
- 4" piece butcher's twine
- 2-1/2 cups carrots, medium dice
- 6 cups cabbage, medium dice
- 10 cups chicken stock
- 1 lb cooked corned beef, shredded
- 3 Russet potatoes, peeled and medium dice
- 2 Tbsp chopped parsley
Swiss & Rye Croutons:
- 12 slices seeded rye bread, cut into 3" circles
- 3 Tbsp butter, melted
- 3 Tbsp whole-grain mustard
- 2 cups shredded Swiss cheese
- To prepare the soup, heat a 5- to 6-qt Dutch oven on medium-high heat. Add the oil, onions, and garlic. Sauté until the onions are translucent.
- While the onions are cooking, make a small spice bag by placing the pickling spice in the middle of the cheesecloth. Bring all the sides together (creating a bag) and tie with butcher's twine.
- Put the spice bag, carrots, cabbage, stock, corned beef, and potatoes into the Dutch oven. Simmer until the potatoes and carrots are tender, about 15–20 minutes. Stir in the parsley.
- To prepare the croutons, start by preheating the oven to 350°F. Place the bread circles on a baking sheet. Brush each circle with butter, spread on a thin layer of mustard, and top with cheese. Bake 12–15 minutes or until the cheese is melted and the bread is toasted.
- To assemble the dish, ladle the soup into bowls and top with croutons.