Mom’s recipe for Corned Beef and Italian Sautéed Cabbage is so delicious! Celebrate St. Patrick’s Day with an Italian twist to cover St. Joseph’s Day too! Gluten free.
I had to get this recipe from Mom. She’s been making corned beef with cabbage to celebrate St. Patrick’s Day for as long as I can remember. Of course, the Irish might be content boiling their cabbage, but you know an Italian lady is going to be sautéeing that cabbage in tanto olive oil and garlic. Oh, yes, my friends.
The sautéed cabbage just makes this dish. The cabbage browns as it cooks, bringing more intense, sweet flavor.
And though I gave up corned beef a few years back, it’s our tradition to eat this with Italian sautéed cabbage once a year. I had to include this family favorite on Cooking with Mamma C. (My kids go nuts for it!)
Ready in under an hour, this Easy One-Pan Roasted Chicken and Vegetables is so delicious! Make it with sweet potatoes, red onions and either broccoli or zucchini, and enjoy the caramelized results!
I was torn between giving you a recipe today for Valentine’s dessert or Valentine’s dinner. But, my gut tells me everyone needs an easy and fantastic meal to crank out this Tuesday…or any Tuesday. Plus, I feel guilty about not sharing this Easy One-Pan Roasted Chicken and Vegetables with you sooner.
I’ve been making a version of this with a whole chicken for probably two years, and it’s become a family favorite. But that recipe involves a step that’s a bit tedious (removing the backbone), and there are days I don’t feel up to it. So, I figured I could take the same high-heat principle (450 degrees F), and use it with bone-in chicken pieces, keeping the skin on to retain moisture. It works great!…