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!)
Besides, Mom shared her secret to reducing sodium in corned beef brisket. Don’t worry, there’ll still be plenty of salt remaining.
Mom’s Tip: To reduce the sodium in corned beef brisket, first cover the meat with cold water in a pot, bring it to a boil, then drain the liquid before proceeding with your recipe.
I have to laugh about the friendly rivalry between the Irish and Italians when it comes to celebrating their favorite saints. You see, while St. Patrick’s Day is March 17, St. Joseph’s Day is March 19. Sicilians consider San Giuseppe their patron saint. I still remember Saturday Night Live’s Father Guido Sarducci (played by Lorain, Ohio native Don Novello) comparing the two saints in his hilarious Italian accent.
“St. Patrick was a good-a saint, but St. Joseph was a great-a saint.” He went on to explain you need three miracles to become a saint, but joked that St. Patrick only had one.
“I think the second-a one was a card trick. And the third-a one, they just WAIVED.”
Bahaha! I once attended Mass celebrated all in Italian, and since it was mid-March, the priest made a point afterward, in broken English, to compare the feasts of San Patrizio and San Giuseppe.
“The food is much-a better for the feast of San Giuseppe.”
Too funny! I hope I’m not in trouble with my Irish friends!
But, look, we can have the best of both worlds and celebrate St. Patrick and San Giuseppe with Mom’s corned beef and Italian sautéed cabbage. This dish takes a while to cook on the stove, so if you want to enjoy it March 17, you might want to make the corned beef the night before (it’s low maintenance but needs about 2 1/2 hours to cook after the initial boiling step, plus it has to cool for 20-30 minutes.) Then, you can cook the cabbage the day of, allowing an hour for it from start to finish.
(Recipe Source: My Mom, who doesn’t measure anything, but probably uses a little more oil than I did here.)