Jared_mizanin
Assistant Cook
- Joined
- Feb 13, 2010
- Messages
- 39
Hello,
I have to cook a special for our bar and grille on Saturday (St. Patty's Day). I'm to do corned beef, carrots, cabbage, and red potatoes. I was wondering if anybody had any ideas for how exactly I should do the cabbage. Or, really, any recommendations on how to do it all . It's just that the cabbage really has me wondering...do I just cook it up and serve a wedge of it? Or do I flavor it somehow?
I have to cook a special for our bar and grille on Saturday (St. Patty's Day). I'm to do corned beef, carrots, cabbage, and red potatoes. I was wondering if anybody had any ideas for how exactly I should do the cabbage. Or, really, any recommendations on how to do it all . It's just that the cabbage really has me wondering...do I just cook it up and serve a wedge of it? Or do I flavor it somehow?