ender. Add the chopped corned beef, pepper, and salt and saute 1-2 minutes
Bring cabbage pieces to a boil in a pot and simmer
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Add the broth, chopped potatoes, onion, and garlic to a large pot.
Bring to a boil, reduce flame and simmer until potatoes are fork tender.
Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?
Fry corned beef and onion, then add water and shoyu sauce with sugar (depending on how sweet you desire it).
Add salt and pepper to taste.
Simmer for 10 minutes, then add head of cabbage, sliced about 1/2 inch thick.
Simmer for about 10 minutes to soften cabbage, then separate in the pan of corned beef and cabbage.
Add eggs (like poached eggs).
Serve with rice.
Cook cabbage until tender; drain well.
Arrange alternate layers of cabbage and corned beef in a shallow 2-quart casserole. Combine soup, milk, onion, mustard and salt.
Pour mixture over corned beef and cabbage.
Toss bread cubes in butter.
Arrange around edge of casserole.
Bake at 350\u00b0 for 45 minutes or until bubbly.
Arrange cheese over center of casserole.
Bake 5 minutes or until cheese is melted.
Serves 6.
Put veggies in crock pot. Puncture seasoning packet and place on top.
Put corned beef in, fat side up and add 1.5-2 cups water.
Cook 8-10 hours on low.
Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
For the sauce:.
Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.
Layer potatoes and onions in greased 3-quart casserole.
Add water, salt, pepper and pickling spices.
Cover and cook on High for 8 to 9 minutes.
Add corned beef and cabbage.
Pour butter over cabbage.
Cover and cook on High for 10 to 12 minutes or until cabbage is tender.
Let stand covered for 5 minutes.
Serves 4 people.
Rinse the corned beef and put it into a
he bacon from the pan and set aside.
Melt the
Chop cabbage and put into a 13 x 9 x 2-inch baking dish.
Slice onions over this and sprinkle with minced onion, salt and pepper. Add corned beef and spread over cabbage and onions.
Mix soups and water together and pour over the cabbage, corned beef and onions. Sprinkle with grated cheese, if desired.
Make a making of cornbread (1 or 2 boxes of Jiffy mix cornbread), depending on the thickness you desire.
Pour prepared cornbread mix over other ingredients.
Bake about 45 minutes at 400\u00b0.
Place potatoes, carrots and onion in 5 to 6-
Wash cabbage and chop medium fine.
Heat tomatoes, corned beef and salt in saucepan to boiling.
Add cabbage.
Cover.
Cook quickly until cabbage is tender.
e water vinegar, sugar, pepper and onions, in a 6 qt
In a large frying pan, fry bacon until crisp (If your family really likes bacon you can use a whole pound, but if you do be sure to pour off half of the grease).
Remove bacon and drain.
Add cabbage and water to bacon grease and cook until tender.
(Stir occasionally to coat all of the cabbage with bacon grease).
Add salt and pepper to taste.
Slice corned beef and lay on top of cabbage (if using hash, spoon on top).
Crumble bacon over all.
Cover and cook on low heat until corned beef is warmed.
In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil.
Add cabbage and carrots.
Reduce heat to medium-low.
Cover and simmer 15 to 17 minutes or until vegetables are tender.
Place corned beef over vegetables in pan.
Cover and remove from heat.
Let stand 5 minutes or until corned beef is heated through.
Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
Makes 4 servings.
Wash and cut potatoes into quarters.
Peel and cut onions into wedges.
Cut cabbage into wedges.
Place all vegetables into a large roaster oven.
Rinse corned beef and place on top of vegetables.
Sprinkle spice packets included with the corned beef on top.
Pour the beer over the corned beef, being careful to not wash off the spices.
Pour water into the bottom of the roaster.
Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender.
lmost crisp.
Remove bacon and set aside.
Add butter
Place potatoes in shallow 9 x 13-inch baking dish.
Cover with onion, salt and pepper.
Add cabbage; crumble corned beef and spread over top.
Cover with soup diluted with milk.
Cover and bake at 375\u00b0 for 1 1/2 hours.
Combine sugar, salt, celery seed, mustard, pepper, vinegar, oil and onion.
Blend thoroughly.
Combine cabbage, corned beef and green pepper in large bowl.
Add vinegar mixture; toss. Cover; refrigerate for at least 3 hours.
Toss before serving; drain off excess liquid.
Yield: 6 to 8 servings.