After having delicious corned beef on St. Patrick's day, many people are often left wondering what they should do with the leftover corned beef. Well, there are reuben sandwiches (which is my personal favorite sandwich), but those can get old after you've made a few of them. There's corned beef hash, which is also delicious.
This year, however, I decided to stray away from those typical leftover recipes. This recipe is much like your traditional corned beef and cabbage dinner, but it's in the form of a soup. It's easy to put together and is a time-saver because you can throw all the ingredients in at once and let your slow-cooker do all the work.
Corned Beef and Cabbage Soup
- 1 lb. leftover corned beef, cut into cubes
- 6 cups beef stock
- 3/4 head of cabbage, sliced
- 4 small russet potatoes, peeled and cubed
- 1/2 teaspoon celery seed
- salt and pepper to taste
- sour kraut (for garnish, if desired)
- Combine all ingredients in a slow cooker. Cover and cook on low for 6-8 hours or on high for 4 hours (just until potatoes are tender). Serve in bowls topped with sour kraut.
The sour kraut is not exactly traditional, but I think it brings a new depth of flavor to the soup. If you like sour kraut, definitely use it. If you don't, then skip it.