Amish Corned Beef Cabbage Pasta in the Slow Cooker. A hearty slow cooker meal combining tender corned beef, soft cabbage, and pasta in savory juices — perfect for a comforting family dinner.
Servings: 6
Ingredients
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2 1/2-3 lb raw corned beef brisket with seasoning packet, rinsed, wiped with a towel.
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6 cups of green cabbage that is shredded (approximately 1 small head)
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1 medium yellow onion, very thinly sliced.
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3 cups low-sodium beef broth
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8 ounces dry short pasta (rotini, penne or shells)
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2 Tablespoons of unsalted butter.
Amish Corned Beef Cabbage Pasta in the Slow Cooker
Amish Corned Beef Cabbage Pasta: Directions
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Put the raw corned beef brisket in the bottom of the 5- to 6-quart slow cooker with the fat side up. In case the brisket was supplied with a pack of seasoning, evenly sprinkle the top of the meat.
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Sprinkle the onion that is cut into slices on and around the brisket.
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Sprinkle the shredded cabbage over the top of the brisket and the onions, and push it in place to fit. Here you desire that warm, fat slice of cabbage over the uncooked meat.
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Evenly pour over the cabbage, the beef broth. It will never do it all and that is fine, the cabbage will simmer away, and it will yield more liquid.
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Bake on LOW 8 to 9 hours or on HIGH 4 to 5 hours until the corned beef is extremely tender and easy to shred with a fork and the cabbage is soft and silky.
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Approximately 30 minutes prior to serving, cook the pasta in a large pot of salted boiling water according to the package directions but only till it reaches the al dente stage. Drain well.
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Slowly take the corned beef out of the slow cooker onto a cutting board. Cut it in small pieces using two forks, and remove any large fat. Put the sliced meat back in the slow cooker and mix it with the cabbage and broth.
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Combine the butter and the hot cooked pasta to the slow cooker. Gently fold all of it until the pasta is covered with the savory juices and the butter is melted into the mixture. Add salt and a pinch of black pepper as required because corned beef is already salty.
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Allow the pasta to remain on WARM between 5 and 10 minutes to absorb a portion of the cooking liquid and to soften as well, and serve in bowls.
Variations & Tips
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You can cut the cabbage into much smaller pieces to make it mix with the pasta or half cabbage and half thinly cut carrots to add a touch of sweetness to picky eaters.
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If your family does not like as much salt, a flat-cut corned beef can be used, rinsed under running water, and with low-sodium broth; always season it in the end.
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To thicken it, 1/2 cup of plain Greek yogurt or sour cream should be added before serving.
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It is also possible to replace the yellow onion with a sweet one in case you have one.
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To have the slightly more traditional Amish-style taste do as the recipe suggests, except with egg noodles in place of pasta and stir them accordingly.
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If you want more vegetables, then a cup of frozen peas at the last 10 minutes on WARM will ensure they remain bright.
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Reheating leftovers can be done again with a splash of broth or water; they also can be baked the next day in a casserole with a bit of shredded cheese on top and baked.