Corned beef and cabbage is the classic Sunday dinner, the kind of thing Irish grandmothers make to feed a crowd. If it’s done right, it is hearty and satisfying. If it’s done wrong, it’s nothing but tough meat and mushy veggies. So if you have only had the latter, give the dish a second chance. Our Instant Pot Paleo corned beef and cabbage is a quicker, healthier take on the classic dish. We’ve used the pressure cooker to cut the cook-time dramatically, and replaced the empty carbs from white potatoes with tender sweet potatoes.
A Short History of Corned Beef and Cabbage
Corned beef is a type of salt-cured beef. It gets its name from the type of salt used in the curing process. The “corns” refer to the large grains of salt. In the US, corned beef is associated with Jewish delis and Irish boiled dinner.
Corned beef and cabbage is usually considered an Irish dish, but it was actually invented in America by Irish immigrants. It is an American version of a classic Irish dish, bacon and cabbage. In Ireland, corned beef was considered a luxury item mainly for export. But in America, corned beef was available cheaply, particularly in cities. Because corned beef was cheaper than bacon, it became the meat of choice for Irish-Americans.
Why Savoy Cabbage Is Perfect for Stews and Braises
Savoy cabbage has dark green leaves with a distinctive bumpy texture. It is believed to have originated in England or the Netherlands but quickly spread across Europe to France, Italy, and Germany. It takes its name from the Savoy region of France, where the climate is perfect for growth. In Italy, it is called cavolo verza, from the Latin word for green.
Savoy cabbage is more tender than other varieties of cabbage in both raw and cooked applications. But, it retains its shape well when cooked, so it is a good choice for braises and stews.
More Paleo Instant Pot Recipes to Speed Up Your Dinner Routines
When it comes to getting stews on the table on a weeknight, a pressure cooker is your best friend. Read on for more Paleo-friendly Instant Pot recipes, from pressure cooked stews to staples like yogurt.
Add the olive oil in a pressure cooker over medium heat and sauté the onion and garlic until the onion is soft and golden brown.
Deglaze the pressure cook with the wine (or water) and continue to cook, stirring constantly with a wooden spoon, until the liquid evaporates. Add the shredded cabbage to the pressure cooker and stir well to evenly coat the cabbage in the onion mixture.
Lay the corned beef slices on top of the cabbage mixture on one side and the chopped sweet potatoes on the other side of the pressure cooker and secure the lid.
Cook over moderate heat for 14 to 15 minutes. Let the steam release naturally before safely removing the lid from the pressure cooker. If desired, season with salt and pepper, to taste.
Place the corned beef and vegetables on plates and garnish with the chopped fresh curly parsley before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
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