Corned Beef and Cabbage on Potato

Corned Beef and Cabbage on Potato
Corned Beef and Cabbage on Potato might be just the European recipe you are searching for. Watching your figure? This gluten free recipe has 113 calories, 5g of protein, and 6g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 36. Head to the store and pick up nutmeg, bay leaf, pepper, and a few other things to make it today. It will be a hit at your st. patrick day event. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

1
Special equipment: 1-inch circle cutter
2
Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch.
Ingredients you will need
PotatoPotato
StarchStarch
WaterWater
3
Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk.
Ingredients you will need
MelonMelon
WaterWater
Equipment you will use
Melon BallerMelon Baller
Frying PanFrying Pan
4
Cook bacon and remove to paper towels to drain.
Ingredients you will need
BaconBacon
Equipment you will use
Paper TowelsPaper Towels
5
Pour most of the bacon fat from the pan and add butter over medium heat.
Ingredients you will need
Bacon DrippingsBacon Drippings
ButterButter
Equipment you will use
Frying PanFrying Pan
6
Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish.
Ingredients you will need
Black PepperBlack Pepper
Corned BeefCorned Beef
HorseradishHorseradish
CabbageCabbage
BaconBacon
7
Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently.
Ingredients you will need
Corn StarchCorn Starch
Bay LeavesBay Leaves
ParmesanParmesan
ButterButter
CheeseCheese
CloveClove
NutmegNutmeg
OnionOnion
MilkMilk
Equipment you will use
WhiskWhisk
BowlBowl
8
Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed.
Ingredients you will need
White PepperWhite Pepper
SauceSauce
SaltSalt
Equipment you will use
Sauce PanSauce Pan
9
Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
Ingredients you will need
Bay LeavesBay Leaves
CloveClove
SauceSauce
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
10
Preheat oven to 400 degrees F.
Equipment you will use
OvenOven
11
Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn).
Ingredients you will need
ParmesanParmesan
Corned BeefCorned Beef
CabbageCabbage
PotatoPotato
SauceSauce
Equipment you will use
Baking SheetBaking Sheet
OvenOven
12
Sprinkle with chives and serve.
Ingredients you will need
ChivesChives
DifficultyExpert
Ready In1 h, 40 m.
Servings36
Health Score25
Magazine