The Sauce: – Fresh orange juice and zest plus sparkling soda and cider add some zip to the otherwise simple and plain vegetables.
‘Great Sauces Transform Good Food into Gourmet’
Cabbage is so traditional with corned beef brisket especially for St. Patrick’s Day celebrations. It has a little sass with the vinegar and complements the spiciness of the corned beef. This version is dressed up with some bright, colorful carrots and makes a smashing presentation on a festive table. Leftovers can be shredded and dressed for Reubens.
Recipe: Cabbage and Carrots
Prep Time: 5 Minutes | Cook Time: 12 Minutes | Yield: 6-8 Servings | Level: Easy
- 1 head hard cabbage, cut into 16 wedges
- 2 carrots cut in 1-inch diagonal pieces
- 1 tsp orange zest
- 1/2 cup fresh squeezed orange juice, about 1 orange
- 1/2 cup ginger ale
- 1/4 cup cider vinegar
1 Mix the orange zest, orange juice, ginger ale and vinegar in the bottom of a large pot and bring to a boil.
3 Place in a bowl and serve hot.
Use a 2 cup measurer to measure and mix the sauce in one container.
To make a Reuben with corned beef, shred the leftover cabbage and add a pinch of coarse salt. Add a splash of cider vinegar as needed.
- Exchange ginger ale for lemon-lime soda.
- Omit the carrots.
Inspiration – Lucinda Scala Quinn
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 14, 2013