CORNED BEEF CABBAGE VEGGIES
Sometimes You Have a Tasty Entrée & Want a Hearty Side Dish to go With it. This is the Side. All Sorts of Great Mouthwatering Vegetables. Easy to Prep. Easy to Cook. My Wife Loved it Either in Combination With the Corned Beef or as a Standalone Side.
Provided by Mason Day III @masond3
Categories Vegetables
Number Of Ingredients 11
Steps:
- I use a Pressure Cooker With a Ceramic Liner. First add the Water, Vinegar, Coriander, Butter, Pickling Spice & the Optional Accent to the Pot & Stir.
- Prep the Potatoes. I Usually Cut the Little Fingerlings in Half to Make Them Bite-Sized. It Also Provides more Surface Area for the Brine to Soak Into. Prep the Prep the Carrots Rinse Them Then Cut Them Into 1/4" Coins. Alternatively You Could Cut Them Into 1" Chunks. Add to the Pot.
- Peel & Rinse the Onions. Either Cut Them Into Wedges or Large Chunks. Place in Pot.
- Next Rinse Peel off Outer Leaves of the Cabbage Discard Them. Cut the Bottom of the Core Off & Discard. Carefully Cut the Cabbage in Half. Cut Each Half From Top to Bottom Into Quarters or Thirds. You Should End up With 6 or 8 Pieces. Place in the Pot Cut Side Down. You Can Layer Them. Don't Worry About the Core Right Now. After Cooking You Can Remove it When Plating.
- Secure Your Pressure Cooking Lid. Close the Valve & Set the Timer for 13 Minutes. When the Pressure Cooker has Cycled Turn Off & do a Quick Release. Plate the Veggies & Remove Core it Will Cut out Quite Easily. After Plating You can Add a Spoonful or two of the Brine to the Veggies.
- I Usually Have Morton's Natures Seasoning & Vinegar Pepper Sauce on the Table to Sprinkle on the Vegetables.
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