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   MeiDei  This sounds interesting
Reuben Cabbage Rolls

1.In a large pot, cook the corned beef according to package directions, approximately 1 hour, 30 minutes. Drain and remove visible fat. Shred corned beef, reserve.
2.Fill a large pot with water, bring to a boil. Add salt and cabbage, cook 5-8 minutes or until leaves are softened.
3.Drain cabbage, dry leaves thoroughly. Fill each cabbage leaf with a slice of Swiss cheese, ΒΌ cup corned beef, 2 tablespoons sauerkraut and 1 tablespoon dressing. Roll up, burrito-style.
4.Place cabbage rolls, seam side down, in a steamer. Steam for 8 minutes. Serve with additional dressing for dipping.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

   February 27 at 08:25 EST .

   6 people like this.

   MeiDei  Large cabbage leaves are separated from head & stem reduced; Thousand Island is the dressing referenced.
February 27 at 09:18 EST .

  8 people like this.

   MeiDei  Check your grocery ads this week for corned beef brisket - most stores have it on sale 1/2 price or more (under $2 lb. ) in anticipation of St. Patrick's Day. I bought 12 pkgs. last year & used one a month. I don't cook it traditionally [covered in water] just 1/2 way up at most, brought to a boil & then turned down to a simmer for 90 mins. every size meat; in last 1/2 hour I throw in potatoes that I microwaved for a few mins. then cut in chunks b4 adding to the liquid - which could be water w/white wine, or w/apple cider, beer & have even used Goya Malto whatever that is. We like our brisket more steak-like in texture so this method works for us & less shrinkage. Makes for excellent Reuben sandwiches next day so if you like Reubens check out sales on Swiss Cheese and start making your fermented sauerkraut now ; ) Typically carrots & cabbage are thrown in the pot, we prefer shredding them raw for cole slaw & served as a side.
March 3 at 11:49 EST .

  9 people like this.

   MeiDei  BTW he pan is tightly covered, used a splatter shield once - bad result. You do have to keep an eye on liquid level especially if you want to deglaze the pan to reheat the meat for a Reuben. When I'm less than attentive & generate a scorched pan thereby negating reheating the meat in the seasoned liquid, I resort to using the Forman for a quick reheat & cheese melt.
Bird & Storm are creative experienced cooks among many here so I hope this appeals to others. I'd never made [nor ingested] brisket until +/- 5 years ago and I asked around the neighborhood for instructions, all covered the meat w/liquid or used an oven method & each complained about excessive shrinkage; so I winged it w/a hope & a prayer.
I also prefer the red variety vs. the grey - it's just visually more appealing to me, I like a colorful plate - a quirk of mine.
March 3 at 15:17 EST .

  7 people like this.

   BirdsNest  That looks so good. I won't make it just for me. It will be interesting to see what price our store has for a sale on corned beef. It is usually very high.
March 3 at 16:20 EST .

  8 people like this.

   MeiDei  It freezes well Bird once cooked. It is always too high for me except at this time of year. My son thought I was nuts til I showed him the before & after prices, avg. savings was $12-15 per pkg. depending on point or flat cut & 1/2 the price # for # of 85% lean hamburger.
March 3 at 17:57 EST .

  8 people like this.

   BirdsNest  Today's price for flat cut $5.99/lb. We will see what price they have for St. Patrick's Day.
March 4 at 15:54 EST .

  8 people like this.

   BirdsNest  Flat cut corned beef on sale this week for $3.49 with MVP card. What is the price where you live?
March 15 at 17:00 EST .

  7 people like this.