Still off topic - Corned beef - reply for Kopenhagen - I don't really do anything special with the meat. I add a tbsp of brown sugar per kilo of meat, a couple of tablespoons vinegar, an onion with a few cloves studded into it & pop it on the stove top in water to just cover. Bring to boil then simmer on low for 60 mins per kilo of meat weight. You could still do this in a large sized slow cooker for a longer time.
My own slow cooker dates from 1970, still going strong, but will not hold a good sized joint of meat
I serve with mashed potato, steamed carrots (done over the beef in a steamer while the simmering is ending). the boiled onion sliced up (cloves removed), & my own recipe for sliced cabbage saute.
To your finely sliced cabbage (about 1/4 to 1/2 a cabbage- depending on meat size & persons eating) add a couple of chopped up bacon rashers (the scraggy fatty ends are fine) Using them means you won't need extra oil or fat. Saute lightly & when partly done add whatever tomato based product leftovers you have.
This can be a few squirts of ordinary tomato sauce; a tablespoon of tomato paste, about 1/4 cup tomato passata or tomato based pasta sauce. I've even used some halved cherry tomatoes that were looking a little sad. Don't let the cabbage get soggy is the only requirement for this recipe. Even cabbage haters seem to like it!
If using ordinary commercial bottled tomato sauce add a squirt of Worcestershire sauce to cut the sweetness when you add in the sauce. Cheers! Karon
